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Prep Time: 15 mins   Cook Time: 40 mins

1 large onion, roughly chopped

2 tablespoons of rapeseed oil

1 carrot, chopped into rounds

1 stick of celery, chopped

½ leek, chopped

1 bay leaf

1 teaspoon tomato puree

1 teaspoon sweet paprika

½ teaspoon smoked paprika

1 teaspoon chipotle sauce

1 teaspoon dried oregano

350g black beans, cooked

300ml vegetable stock

1 clove of garlic, crushed

1 tablespoon tamari

1 teaspoon red wine vinegar

Salt and pepper

1 tablespoon chopped fresh coriander, to garnish

  1. In a large pan, cook the onion in the oil for 5 minutes over a medium heat. Add the carrot, celery, leek and bay leaf. Stir well and cook gently for about 20 minutes, without browning the vegetables.
  2. Add the tomato puree, spices and herbs and cook for another 5 minutes, stirring well to combine.
  3. Add the beans, stock, garlic, tamari and vinegar. Turn up the heat and cook until the sauce has thickened to coat the beans and vegetables. Season well to and serve sprinkled with coriander.

We serve our stew with brown rice and a little fresh coriander sprinkled on top.

For more Free-From recipes for people who really like food find them in our new cookbook Fast and Free.

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