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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I threw this stew together one day when I was trying to use black beans in a meal that wasn't Tex/Mex. I think the Italian spices and cumin/ garlic really blend together well for a different flavor. It is important to add the oil in to get the beans creamy, you could reduce it a little to be healthier but don't leave it out altogether. Sometimes my beans take a little longer to cook, and sometimes they are done a little quicker - I usually try to err on the side of starting them a little early. Ingredients:
1 1/2 lbs dried black beans |
3 tablespoons canola oil or 3 tablespoons butter |
1 tablespoon garlic powder |
1 teaspoon cumin |
salt & pepper |
1 (14 ounce) can diced tomatoes in italian seasoning |
1 (14 ounce) can green beans |
1 (16 ounce) jar white pearl onions |
1/2 cup quinoa |
Directions:
1. Rinse black beans, and cover with water in a large pot. Bring to a boil, turn off heat, and allow beans to soak for an hour.
2. Bring beans to a boil, and add olive oil to pot. Simmer for 1 1/2 - 2 hours, stirring occasionally. Add extra water as needed - try to keep about 1/3 again as much water as you have beans in the pot.
3. Once the beans are tender, and the cooking liquids creamy, add in the other ingredients. Return to a simmer, and cook stirring occasionally for 20-30 minutes, until all the ingredients are warmed through and the quinoa is cooked.
4. Serve warm immediately, or turn heat to low and simmer until ready to serve.
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