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Spicey Black Bean & Potato Stew |
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Written by APF Administrator
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Wednesday, 20 January 2010 12:02 |
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Tags: bean | potato | stew Spicy Black Bean & Potato Stew
Ingredients:
1 TBL Olive Oil
! Medium Carrot, cut into 1/4 inch dice
1 rib celery, cut into 1/4 dice
1/2 tsp salt
2 chicken breasts, cut into bite size cubes
2 TBL Chili Powder
2 TBL double-concentrated tomato paste (may substitute 1/4 cup tomato paste)
1 can diced cooked tomatos
3 cups cooked black beans (rinsed & drained if canned, no salt added)
1 lb all purpose potatos, peeled and cut in to 1/2 inch dice
About 2 cups of water or vegetable broth
Heat the oil in a large braiser or soup pot, over a medium heat. Add the onion, carrot, celery and 1/4 tsp salt and cook, stirring occasionally for 10-12 minutes, until the vegetables have softened, but not browned. Add chicken and brown for about 10 more minutes. Increase heat if needed. Add the chili powder and tomato paste. Cook, stirring, for 1-2 minutes, then add the beans, tomatos, potatos and water and remaining salt. Make sure there is enough liquid to just cover the potatos. Stir to combine. when the liquid starts to bubble, cover and reduce the heat to low. Cook for 25-30 minutes until the potatos are tender. Remove from heat and top with a dolllop of salsa.
Courtesy of the Washington Post, adapted by Stephanie
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Last Updated on Wednesday, 20 January 2010 12:09 |
