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Smoky Mexican Black Bean Stew
easy
Dinner
Mexican
Smoky Mexican Black Bean Stew
15m
Préparation
30m
Cuisson
4
Portions
969
Vues
1 photos • Appuyez pour voir
A wholesome and aromatic Mexican bean stew simmered with tender black beans, sweet peppers, warm spices, and zesty lime juice.
Y
Yumzy
Recette publique
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Ingrédients
- ✓30 ml olive oil
- ✓1 medium yellow onion
- ✓1 medium red bell pepper
- ✓3 cloves garlic
- ✓15 ml ground cumin
- ✓15 ml smoked paprika
- ✓1 tsp dried oregano
- ✓0.5 tsp chili powder
- ✓2 cans black beans
- ✓1 can fire-roasted diced tomatoes
- ✓360 ml vegetable broth
- ✓240 ml sweet corn kernels
- ✓15 ml fresh lime juice
- ✓0.5 tsp kosher salt
- ✓60 ml fresh cilantro
Instructions
1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking until softened and translucent, about 5 to 6 minutes.
💡
Astuce:Stir occasionally to prevent the vegetables from browning too quickly.
2
Add the minced garlic, ground cumin, smoked paprika, dried oregano, and chili powder to the pot. Stir constantly for about 1 minute until fragrant.
💡
Astuce:Toasting spices briefly in oil blooms their essential oils and deepens flavor.
3
Pour in the diced fire-roasted tomatoes with their juices, drained black beans, and vegetable broth. Stir thoroughly to incorporate and scrape up any browned bits from the bottom of the pot.
4
Bring the stew to a gentle boil, then lower the heat to medium-low. Cover partially with a lid and simmer for 15 minutes, allowing the liquid to reduce slightly.
💡
Astuce:For a thicker stew, mash a small scoop of beans against the side of the pot using a wooden spoon.
5
Stir in the sweet corn kernels and simmer uncovered for an additional 5 minutes until heated through. Remove the pot from heat and stir in the lime juice and salt.
6
Taste and season with additional salt or black pepper if needed. Ladle into warm bowls and garnish with chopped fresh cilantro.
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Astuce:Serve with warm tortillas, avocado slices, or brown rice.
📝 Notes du chef
Leftovers keep exceptionally well refrigerated in an airtight container for up to 4 days, or can be frozen for up to 3 months.
mexican
bean
stew
one pot
dinner
comfort food
mexican bean stew
black bean stew
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