Description
A delicious and hearty Brazilian black bean stew that pairs perfectly with toasted cassava flour.
Ingredients
Scale
- 2 cups black beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup toasted cassava flour
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Rinse and drain the soaked black beans.
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add garlic and bell pepper, cooking for another 5 minutes.
- Stir in the cumin, paprika, and salt, cooking for an additional minute.
- Add the black beans, bay leaf, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for about 1 hour or until the beans are tender.
- Stir in the toasted cassava flour until well combined and cook for another 10 minutes.
- Remove the bay leaf. Stir in lime juice and cilantro before serving.
Notes
- Serve with additional lime wedges.
- This stew can be made a day in advance to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg