2 cans black beans, rinsed and drained
1 onion, diced
1/2 bell pepper, diced
1 celery stalk, diced
1 carrot diced
1 cup diced mushrooms
1-2 plum tomatos, diced
2 – 4 cloves garlic, minced
Handful fresh herbs of choice (oregano, cilantro, thyme), chopped
1 – 2 tbsp olive oil
1/2 tsp cumin powder
1/2 tsp chili powder
Salt and pepper to taste
2 – 4 cups water or stockHeat olive oil in a pan, add onions, peppers, and mushrooms. Stir frequently and cook for about 5 – 8 minutes, or until onion is translucent. Add carrots, and celery and cook for another 2-3 minutes. Add spices, herbs, tomatoes and cook for another minute. Add beans and water. Start with 2 cups for a stew-like consistency, and up to 4 for more stock like consistency. Simmer for another 15 minutes on medium-high heat. Season with salt and pepper, and add a touch more cilantro to garnish.
You can always use dried herbs, but add them when you add the spices, and not at the end as you would the fresh herbs.
This dish is low on spice because I’ve got to feed the little one too, but if you want to kick it up a notch, then add some jalepeno to the recipe. Chop everything as you cook or prep it all first and cook it after— whatever works for you– either way this is a quick meal!
The mushrooms aren’t necessary, I like them because they add an extra healthy vegetable to a kid (and everyone) loving dish.
To make this more toddler eating friendly, you can spoon soup over rice, with-holding as much liquid as possible 🙂
Ladle in bowl. Serve with smoked paprika garlic toast and BAM you’ve got a delicious party.
Happy Friday everyone! Hope everyone has a wonderful (and delicious) weekend!