Ingredients
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1 can (15 oz) no salt added black beans, drained and rinsed
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1 can (14 oz) full-fat coconut milk
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2 medium yellow onions, chopped
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2 cloves garlic, minced
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1 green bell pepper, cored and sliced
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1 red bell pepper, cored and sliced
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1 large tomato, seeded and diced
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1/2 cup frozen corn kernels
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1 tsp ground cumin
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1/2 tsp smoked paprika
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1/4 tsp turmeric powder
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Salt and freshly ground black pepper to taste
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1/4 cup chopped fresh cilantro leaves (optional)
Directions
Sub_title: A hearty, one-pot vegetarian dinner inspired by traditional Brazilian cooking!
Description: This easy and flavorful black bean stew is perfect for any occasion. Made with common Brazilian ingredients like coconut milk, bell peppers, onions, garlic, and cilantro, it’s both kid-friendly and gluten-free. Serve over white rice for a complete meal!
Ingredients:
* 1 can (15 oz) no salt added black beans, drained and rinsed
* 1 can (14 oz) full-fat coconut milk
* 2 medium yellow onions, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, cored and sliced
* 1 red bell pepper, cored and sliced
* 1 large tomato, seeded and diced
* 1/2 cup frozen corn kernels
* 1 tsp ground cumin
* 1/2 tsp smoked paprika
* 1/4 tsp turmeric powder
* Salt and freshly ground black pepper to taste
* 1/4 cup chopped fresh cilantro leaves (optional)
Instructions:
1. In a large pot over medium heat, combine the black beans, coconut milk, onion, garlic, bell peppers, tomato, corn, cumin, paprika, turmeric, and 4 cups water. Whisk together until smooth.
2. Bring the mixture to a simmer, cover, and let cook for about 15 minutes, stirring occasionally.
3. Season with salt and pepper to taste. Simmer uncovered for another 5-10 minutes, stirring frequently, until the desired thickness is reached.
Serving suggestions:
* Enjoy as a main course served over brown rice or quinoa
* Add cooked chicken breast or shrimp for a protein boost
* Garnish with additional chopped cilantro and avocado slices
Difficulty: Easy
Servings: 6-8
Note: For a thicker consistency, reduce the amount of liquid used. If you prefer a creamier texture, puree half of the soup in a blender and mix back into the pot.
Steps
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1
Done
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In a large pot over medium heat, combine the black beans, coconut milk, onion, garlic, bell peppers, tomato, corn, cumin, paprika, turmeric, and 4 cups water. Whisk together until smooth. |
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2
Done
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Bring the mixture to a simmer, cover, and let cook for about 15 minutes, stirring occasionally. |
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3
Done
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Season with salt and pepper to taste. Simmer uncovered for another 5-10 minutes, stirring frequently, until the desired thickness is reached. |
