{"id":714,"date":"2015-09-23T16:09:24","date_gmt":"2015-09-23T20:09:24","guid":{"rendered":"http:\/\/montrealvegan.com\/?p=714"},"modified":"2018-02-19T13:30:15","modified_gmt":"2018-02-19T18:30:15","slug":"black-bean-stew","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/black-bean-stew\/","title":{"rendered":"Black Bean Stew"},"content":{"rendered":"

\"black<\/p>\n

I love black bean stew! It’s my basic, every day comfort food. I will serve it on brown rice, mixed grains, rolled in a tortilla with some shredded cheese or with my favourite, quinoa. This dish is so simple to make that it hardly warrants a recipe. But, since several people have expressed that they don’t know their way around a kitchen, I decided to share this simple recipe.<\/p>\n

\"stew<\/p>\n

This dish is also very versatile. Try it with sweet potato, corn, carrots, kale, sweet bell peppers, squash, peas–just about any veggie! I often make it with dehydrated corn and red bell peppers. I put about half a cup of each in a bowl, cover them with water and let them rehydrate overnight. Next best thing to fresh veggies! I add leftover soaking water to the stew. Should you get tired of black beans–not likely!–or for variety, make it with pintos, kidneys, or a mix of beans and chickpeas. I cook large batches of beans in my slow cooker and store them in the freezer, 2 cups per bag.<\/p>\n

Another excellent addition is a couple of chopped Field Roast Mexican Chipotle sausages for extra spice! Caution: very hot!!! Served with a mixed green salad and a scoop of homemade sauerkraut<\/a>, yum!<\/p>\n

\"fieldroast\"<\/p>\n

A couple of months ago, I discovered Tortilla Pan sets at a Dollarama near my place. Paid 3 bucks for them–go figure! So I bought some for my daughters and my mom. If you don’t have these handy pans, simply turn a regular muffin tin upside down, and place tortillas between the muffin moulds…<\/p>\n

\"tortillapan\"<\/p>\n

Multigrain tortillas are perfect, not too large, but, when baked 15 minutes at 375\u00b0, they become crispy and big on flavour!<\/p>\n

Ingredients<\/h4>\n

2 cups cooked black beans (one large can)
\n1 sweet potato, peeled and diced
\n1 celery stalk, chopped
\n\u00bd-1 cup diced bell pepper (green, red, yellow)
\n1-2 onions, coarsely chopped
\n3-4 cloves garlic, minced
\n1 can (26 oz\/796 ml\/3 cups) diced tomatoes
\nOptional:1 zucchini, diced, 1\/2-1 cup corn, other veggies and sausage, chopped
\nSalt and pepper to taste
\nHerbs to taste: oregano, basil, cumin<\/p>\n

Instructions<\/h4>\n

Saut\u00e9 onions and garlic in 2 tablespoons oil.
\nAdd tomatoes, peppers, sweet potato and other veggies. Cook until tender, 10-20 minutes, depending on ingredients.
\nAdd black beans and sausage and leafy vegetables, if adding. Simmer 2-3 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love black bean stew! It’s my basic, every day comfort food–the perfect every day far. I will serve it on brown rice, mixed grains, rolled in a tortilla with some shredded cheese or with my favourite, quinoa. This dish is so simple to make that it hardly warrants a recipe. But, since several people have expressed that they don’t know their way around a kitchen, I decided to share this simple recipe.<\/p>\n","protected":false},"author":3,"featured_media":2200,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22],"tags":[30],"class_list":["post-714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","tag-black-bean-stew"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/10\/bbstew_basket_w.jpg?fit=750%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-bw","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=714"}],"version-history":[{"count":3,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/714\/revisions"}],"predecessor-version":[{"id":2697,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/714\/revisions\/2697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2200"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}