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Black Bean Stew
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Ingredients (use vegan versions):
- 2 1-lb. cans black beans
- 1 1-lb. can chunky salsa or mexican or chili style tomatoes
- 2 large potatoes, diced
- 2 carrots, sliced
- 3 stalks celery, sliced
- 1-1 1/2 cups fresh or frozen corn
- 1 teaspoon dried bazil
- 1 1/2 teaspoon ground cumin
- 2 - 3 tablespoon tomato paste
Directions:
Cook vegetables until barely soft by steaming or microwaving. Add
salt and pepper to taste if desired. Combine with black beans (not
drained), tomatoes, and seasonings in a pot and simmer for 20 minutes
or so until the flavors meld a bit. Add tomato paste as needed to
thicken the stew. (Note: quantities are a bit approximate since I
just throw all this together without measuring!)
We like this because it's so fast and easy and we always have the
ingredients around. Nice for when we get home from work tired and
hungry!
Serves: 6 or so.
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