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Dish of the Day: The Reluctant Vegetarian’s recipe for Black Bean Stew

Anna Barnett

bean stew 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Black Bean StewNot only is this a great winter warmer but it’s a full-on hearty meal combing a good amount of spice, smokiness and all the beans and veg you need to stay on top form throughout winter.

All that’s required is one big pot, a bit of patience, and some fresh extras to stack on top. Make sure you don’t miss out the dark chocolate as this adds a good depth of flavour, as do the fresh chillies, avocado, sour cream, spring onions and tortilla chips that I strongly advise you garnish with for extra crunch.

Feeds – 6-8

Cooking/Preparation Time – 2 hrs

Ingredients:

3 x Tins of black beans

2 x Tins of tomatoes

2 x Bay leaves

4 x Cloves of garlic – Crushed and added whole

1.5 x Tbsp of smoked paprika

2 x Tbsp of ground cumin

100g of Dark chocolate

2 x White onions (cubed)

2 x Sticks of celery (cubed)

2 x Carrots (cubed)

1 x Ancho Chilli / Dried poblano chilles

2 x Vegetable stock cubes dissolved in 3 pints of water

2 x Tbsp of dried oregano

1 x Tsp of cinnamon

Dash of Red wine vinegar

Glug of oil

Salt and pepper

bean stew 2 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Black Bean StewStacked Extras:

2 x Spring onions (finely sliced)

1 x Medium red chilli (finely sliced)

2 x Ripe Hass avocados (roughly scooped out)

1 x Pot of sour cream

3 x Fresh limes (quartered & squeezed)

1 x Pack of tortilla chips

1 x Handful of coriander

1 x Pack of lambs lettuce

Instructions:

Combine the onion, carrot, celery, bay leaves and garlic to a glug of oil and allow to cook on a medium heat for 4-5 minutes. Add in the beans and tin tomatoes followed by the vegetable stock, dried pepper and all other remaining components. Leave to cook with the lid off on 190 degrees Celsius for an hour, stir, then cook for another hour. Check seasoning and adjust accordingly.

The garnish is what turns this dish into a serious vegetarian feast. When serving, start by adding a generous dollop of sour cream, followed by a sprinkling of tortilla crisps, a handful of crispy lambs lettuce, the freshly sliced spring onion, and a spoonful of ripe avocado. Finish with a generous combination of fresh red chilli, freshly squeezed lime and chopped coriander, ensuring you combine all of the above with as many mouthfuls as possible when eating.

This dish has made its way onto the menu of my next Latin American themed Pop-Up Restaurant which takes place over three nights on October 24/25/26th at Jones & Sons, Dalston, London. Check out the website for details – if you’re quick you can still book!

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Follow Anna on Twitter @GETINMYGOB


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