Brazilian Black Bean Stew
1. In large saucepot, heat oil over medium heat. Add onion; cook and stir 5 minutes or until tender-crisp. Add garlic, paprika and cumin; cook and stir 30 seconds or until fragrant. Stir in beans with their liquid, bay leaf, potato, carrot, orange zest, salt and 4 cups water; heat to a boil over high heat. Reduce heat to medium-low; simmer 40 minutes or until thickened, stirring occasionally. Remove bay leaf. Makes about 6 cups.
2. Serve stew sprinkled with cilantro garnished with orange zest along with rice, if desired
- 6 g Total fat
- 4 g Saturated fat
- 0 mg Cholesterol
- 684 mg Sodium
- 49 g Carbohydrates
- 15 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 14 g Protein
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Nutritional Information
- 6 g Total fat
- 4 g Saturated fat
- 0 mg Cholesterol
- 684 mg Sodium
- 49 g Carbohydrates
- 15 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 14 g Protein
Directions
1. In large saucepot, heat oil over medium heat. Add onion; cook and stir 5 minutes or until tender-crisp. Add garlic, paprika and cumin; cook and stir 30 seconds or until fragrant. Stir in beans with their liquid, bay leaf, potato, carrot, orange zest, salt and 4 cups water; heat to a boil over high heat. Reduce heat to medium-low; simmer 40 minutes or until thickened, stirring occasionally. Remove bay leaf. Makes about 6 cups.
2. Serve stew sprinkled with cilantro garnished with orange zest along with rice, if desired