Venezuelan Black Bean Stew

local_grocery_store Ingredients

• 2 cups Black beans, cooked
• 1 Onion, diced
• 1 Bell pepper, diced
• 3 Garlic cloves, minced
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 tsp Smoked paprika
• 1 Bay leaf
• 2 cups Vegetable broth
• to taste Salt
• to taste Black pepper
• for garnish Fresh cilantro, chopped
• for serving Lime wedges

restaurant_menu Method

1. 1.Heat some oil in a large pot or Dutch oven over medium heat.
2. 2.Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes.
3. 3.Stir in the minced garlic, ground cumin, dried oregano, smoked paprika, and bay leaf. Cook for another minute until fragrant.
4. 4.Add the cooked black beans and vegetable broth to the pot. Bring to a simmer and let it cook for about 1 hour, stirring occasionally.
5. 5.Season with salt and black pepper to taste.
6. 6.Serve the stew hot, garnished with fresh cilantro and lime wedges on the side.
7. 7.Enjoy this delicious Venezuelan Black Bean Stew!

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add some diced tomatoes or tomato paste to the stew.
• chevron_rightIf you prefer a spicier stew, feel free to add some chopped jalapenos or a dash of hot sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightThis stew also freezes well, so you can make a big batch and save some for later.