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Prep time
20 minutes
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Cook time
4 hours
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Serves
6
Author Notes
A hearty vegan black bean recipe, delicious over rice —Carol P.
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Ingredients
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1
onion, chopped
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4
cloves garlic, minced
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1 1/2 cups
celery, chopped
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1 teaspoon
cumin
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1 tablespoon
chili powder
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1 pound
Dried black beans
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1 tablespoon
red wine vinegar
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3 tablespoons
olive oil
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1 teaspoon
Sriracha
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1
green bell pepper, chopped
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4 cups
vegetable broth
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1 tablespoon
oregano
Directions
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Soak beans overnight in water (or for a quick way, boil in water for 2 minutes, off heat, let sit for an hour, then proceed with recipe), drain and rinse
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Saute onions and soft, add garlic and celery, green pepper, cumin, chili powder, salt, and pepper
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Add black beans to onion mixture and stir, then add vegetable broth (you may also use Better than Boullion for a stronger flavor).
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Add oregano and Sriracha sauce
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Bring to boil, reduce heat and simmer for three to four hours. Add vinegar. Also, add water/broth if it gets too thick.
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When beans are soft, it's ready to serve. To create a thicker stew, pulse a couple of times with an immersion blender.
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