Cuban Black Bean Stew

046.JPG

I just love a delicious stew filled with vegetables on a cold day. We have been having some strangely cold weather this July, and so for my very first Josephine take out meal to offer to customers I am glad that I served this amazing Cuban black bean stew! 

I am a huge believer in a lot of tomato flavor and so I adapted this recipe a bit by including lots of rich, thick tomato paste which I think really brightens and deepens the flavor of this stew. I love to serve a big bowl of this over some freshly made brown rice and serve it with the pineapple avocado salad from one of my recent posts. This stew is also amazing with avocados or guacamole on top. Wow! 

It was such a happy evening to recieve and greet my very first meal customers and serve them this stew, some rice and some yummy salad. You may also serve this stew with a delicious cornbread such as my savory sage and raspberry skillet cornbread (with or without the raspberries). I like to make the cornbread with either fresh oregano or basil in place of the sage sometimes too. I am so lucky to have so many fresh herbs to choose from in my garden. Yum! 

I hope that you enjoy this recipe as much as I do. I really keep the amount of spices down because my son doesn't really care for spicy food, but he does love this stew. Start with a little tiny bit of the cayenne and work your way up as you desire. :) Enjoy! Here's to your health and beautiful food!! 

Cuban Black Bean Stew: 

Adapted from a recipe from vegweb.com

Makes 6-8 portions

1 onion, chopped finely

1 green bell pepper, chopped

1-2 cups canned chopped tomatoes

3 cloves minced garlic

olive oil

1 small can tomato sauce

1 small can tomato paste

1 tablespoon curry powder

1/2 tablespoon cayenne pepper (this is very hot, so if I serve this to kids, I eliminate this spice, or reduce it greatly) 

1/2 tablespoon black pepper

1 tablespoon celery seed, 1 tablespoon onion powder, 2 tablespoons oregano, 1/2 tablespoon chili powder

2 cans black beans (1 drained) 

1 cup vegetable broth (I use organic, gluten free broth) 

Salt and pepper to taste

2-3 potatoes, chopped

2-3 carrots, chopped

Serve with brown steamed rice

1. Heat the olive oil in a large saucepan over medium heat. Saute the onions, peppers and garlic in the oil until tender. 

2. Add the canned tomatoes and tomato sauce and tomato paste. Then, cook on medium high for a few minutes. 

3. Add in all of the spices, add salt to taste and the vegetable broth. 

4. Add in the beans, potatoes and carrots. 

5. Stir, cook until the potatoes and carrots are soft and cooked through. Adjust salt, pepper and spices at the end. 

Serve this delicious stew over rice.