Thursday, June 19, 2014

Black bean stew

I am sharing the recipe to my black bean stew because my mother (yes, the master cook herself!), said these beans were so delicious that they tasted like she had made them (lol). Coming from her, that is a major compliment. I like to eat these black beans with rice and fried plantains, this is seriously good food! And it is vegan too!

What you need?
-black beans (canned beans will do)
-cider vinegar
-1 tomato
-fresh cilantro
-1 potato
-ñame (note this is not yam, although the goya people mislabeled it as such, see pic below)
-garlic powder
-olive oil

What to do? 
Add olive oil (1 tablespoon) to a deep cooking pot, then cut both the potato and tomato into small squares and add them, add also several pieces of ñame, as well as 1/2 tablespoon cider vinegar let this come together for a bit in medium-low heat (about 2 minutes), add the beans and add 1/3 cup of water per can of bean, crush and add about 4 garlic cloves, add about 1/2 cup of fresh cilantro, then add 1/4 teaspoon sugar, 1/2 teaspoon garlic powder and salt to taste. Put the lid on the pan and cook in low-medium heat for 20 to 25 minutes, remember this is a stew so after it cooks, let it sit for 5 to 10 minutes before serving. You might adjust garlic, sugar, vinegar and salt to taste. 

You can find ñame (see below) in the frozen or fresh veggie section of most supermarkets catering to Caribbean, African, and Latino populations. You can keep this dish refrigerated for up to 3-days or you can freeze it and eat it later too.

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