Black Bean Stew with Salsa Macha
Indulge in the wholesome goodness of Red Lentil Soup complemented by a delightful Balsamic Drizzle - a flavorful and nourishing culinary experience awaitsWe thank Gluten-Free And More for collaborating on creating this delicious recipe for us.
Ingredients
Ingredients for Salsa Macha
- 2 dried ancho peppers
- 2 dried guajillo peppers
- 5– 6 dried chili de arbol peppers
- ½ cup roasted and salted peanuts
- 8 cloves garlic, chopped
- 2 tablespoons white sesame seeds
- 1 Cup De La Rosa 613 Avocado Oil
- 2 tablespoons De La Rosa 613 Pomegranate Vinegar
- ½ teaspoon Kosher salt
Ingredients for Black Bean Stew
- 2 tablespoons De La Rosa 613 Avocado Oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1- 2 teaspoons chili powder adjust to taste
- 2 15-ounce cans black beans, rinsed and drained
- 1 ½ cups vegetable broth
- 1 15-ounce can diced tomatoes, drained
- Juice of 1 lime
- Kosher salt and black pepper to taste
- ¼ cup fresh cilantro chopped (optional, for garnish)
- Coconut Cream or dairy-free sour cream optional, for garnish
Instructions
Instructions for Salsa Macha
- Remove seeds and stems from the chilis. Roughly chop them and set aside.
- Combine the peanuts, garlic, and sesame seeds in a small pot with the avocado oil. Heat over medium heat and cook for about 5 minutes or until the garlic starts to crisp up and the sesame seeds turn golden brown. Remove from the heat, stir in the chilis, vinegar, and salt. Let sit for 10 minutes.
- Put the mixture into a food processor or blender and pulse several times until the mixture is combined but not pureed.
Instructions for Black Bean Stew
Sauté the vegetables:
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute until fragrant.
Add spices:
- Stir in the cumin, smoked paprika, and chili powder, cooking for 30 seconds to release their flavors.
Simmer the stew:
- Add the black beans, vegetable broth, diced tomatoes, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld. Remove half of the stew and blend in a blender until smooth. Return to the pot and stir to combine.
Finish with lime:
- Remove from heat and stir in the lime juice. Taste and adjust seasonings if needed.
Serve:
- Ladle the stew into bowls and garnish with salsa macha and fresh cilantro, if desired.
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