Spicy Black Bean Stew Recipe - Cooking Index
1/4 cup | 59ml | Vegetable broth - (home made) |
2 cups | 125g / 4.4oz | Onion (medium) |
2 cups | 474ml | Pepper green (medium) |
2 tablespoons | 30ml | Garlic clove minced |
1 | Celery stalk | |
1/2 cup | 55g / 1.9oz | Carrots - cubed |
15 oz | 426g | Black beans canned |
3 teaspoons | 15ml | Chili powder |
8 oz | 227g | V8 juice |
8 oz | 227g | Canned chilies |
In a skillet over medium high heat, bring broth to simmering; add chopped onions and bell peppers and garlic.
Cover and steam 3 minutes. Spoon into slow cooker. Add remaining ingredients.
Cook on low for 6 to 8 hours until stew thickens.
Serve over baked potato, rice or pasta.
Source:
Chile Pepper Magazine, August 1991
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