Ben's Black Bean Stew
Servings 8 servings
Ingredients
For the vegetables:
- 1 tablespoon olive oil
- 2 large onions preferably red onions
- 1 whole garlic individual cloves peeled
- 5 green onions
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 7 ounces chipotle peppers in adobo sauce
- 14.5 ounces canned diced fire-roasted tomatoes drained
- 75 ounces canned black beans drained
- 30 ounces canned whole kernel corn drained
For the seasoning:
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 3 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
To serve:
- steamed Jasmine rice
- ripe avocado diced
- 1-year aged sharp cheddar cheese freshly grated
Instructions
- Start the Jasmine Rice.
- Drizzle olive oil in a large cast iron pot and heat with low heat.
- Chop the onions and garlic in a food processor fitted with the grater blade.
- Change the attachment of the food processor to the slicing blade and slice the green onions.
- Add the chopped vegetables to the heated pot. Add the salt and ground black pepper and stir.
- Remove the seeds from the chipotle peppers (to taste) and dice them up. Add the chipotle peppers and adobo sauce to the vegetables and stir. Let the vegetables soften, about 5 minutes.
- Add the tomatoes, black beans, and corn.
Add the seasoning
- Add the salt, black pepper, cumin and cayenne and stir.
- Cover the pot with a lid and simmer on low until the beans soften, about 30 minutes.
To serve
- Serve the bean stew over a bed of Jasmine rice and top with diced avocados and grated cheese.