Superfood abound! This hearty black bean stew is so locked and loaded with flavor and texture you forget how nutritious it is.
Course Main Course, Stew
Keyword black bean stew, vegan soup, vegan stew
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
Author Kim Peterson
415ozcans of black beans, drained and rinsed (about 6 cups)
1large onion, chopped (about 2 cups)
4celery stalks, chopped (about 1 ½ cups)
3carrots, peeled and chopped (about 1 cup)
1poblano pepper, chopped (about ¾ cup)
5garlic cloves, minced (about 2 tablespoons)
1 ½lbssweet potatoes, cut into ½-inch cubes (2 medium)
1tablespoonfresh rosemary, finely chopped
5ouncesswiss chard, chopped
2teaspoonsfresh oregano, chopped
Juice of 1 lime
Salt and pepper, to taste
Garnish: thinly sliced green onions, crumbled feta or queso fresco, if desired
Heat olive oil in a Dutch oven or large stock pot over medium-high heat. Add onion, celery, carrots, and poblano. Sauté 5-7 minutes, until softened and golden, stirring occasionally.
Add garlic, cook 1 minute, stirring frequently. Add the sherry, let simmer and reduce by half, about 5 minutes.
Stir in beans, broth, bay leaves, and cumin. Bring to boil, add sweet potatoes and rosemary, reduce to simmer. Cover with tilted lid and simmer 15 minutes or until sweet potatoes are fork tender. Remove bay leaves.
Add swiss chard by the handful letting each addition wilt into the stew. Remove from heat once greens have softened. (Can be made 1 day ahead. Let cool, cover and chill. Rewarm over medium heat.)
When ready to serve, add lime juice and oregano. Season with salt and pepper to taste. Garnish with green onion and cheese crumbles, if desired.
If you're not sticking to a vegetarian diet, 8 ounces of cooked ham, sausage, prosciutto, or bacon would go very well in this stew and easily served on the side.