This black bean stew is so good for a cold fall or winter day. It is delicious and easy to make and filled with nutritious superfood ingredients. Black beans are a favourite bean of mine.Let’s not forget that this stew is full of protein which is from the beans. Do cook the beans so they are not gassy. Learn How to Cook Beans:see my recipe. It is easy to cook beans but it requires planning ahead of time.
Course Soup
Cuisine gluten-free, vegan, vegetarian
Keyword black bean, black bean stew, brown rice, carrots, celery, corn, garlic, Gluten-free, red pepper, stew, Vegan, vegetarian
Author Diana Herrington
Ingredients
1onionchopped
1red peppersliced
3carrotssliced
1stalkcelery
1cupfresh or frozen corn
1cupcooked short-grain brown ricesee recipe below
2-5clovesgarlicminced
2cupscooked black beans
1piecewakame seaweed
2-6TbspTamari
1Tbspvirgin Coconut Oil
Instructions
Cook black beans for 2 - 3 hours the time is dependent on the age of the beans. (cook according to this recipe)
Chop the onion.
Saute the onions in a little oil.
Rinse the wakame and break it into pieces.
When beans are soft, add Wakame and cook for another few minutes.
Slice the red pepper, celery, and carrots. Mince the garlic.
Then add onions, celery, red pepper, carrots, corn, and garlic.
Simmer for 1/2 hour or till vegetables are tender.
Mix in brown rice and add Tamari to taste.
Now enjoy your delicious black bean stew with brown rice.