~Slow cooked tender spicy black beans that will leave you feeling satisfied and delighted~

Prep Time: 15 minutes
Cook Time: 4-6 hours
Serves: 4

Ingredients

1 can (400g) black beans rinsed and drained
1/2 cup frozen or canned corn
2 tbsp oil
1 onion peeled and diced
1 large carrot diced
2 celery stalks diced
1/4 of a small pumpkin peeled and chopped (I used kent pumpkin)
3 crushed garlic cloves
1 can diced tomatoes (blend with a stick blender to make a pureé)
1 sachet tomato paste (or 2 tbsp if from a jar)
1 cup water
1 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp smokey paprika
2 tbsp beef flavoured stock powder (I use Massel)
1/2 tbsp raw sugar
2-3 tsp dried chilli flakes (optional and you can add more if you like)
1-2 tbsp freshly chopped coriander and a little extra to garnish
Juice of 1/2 a large lemon
Salt and pepper to taste

Method

Add the oil to a pan on medium heat and then add the onion to cook for 1 minute. Add the carrot, celery, pumpkin and garlic and cook for 2 minutes. Add the ground spices and cook for 1 minute and then add the tomato paste and water mixing well.

Now add this to your slow cooker along with the blended tomato, beef stock powder, raw sugar, black beans, corn and chilli flakes. Mix it well and set it to either HIGH for 3-4 hours or LOW for 5-6 hours.

20 minutes before finish time add the fresh coriander and lemon juice.

I garnished this with dairy free cream cheese (Sheese brand or Toffuti is good or coconut yoghurt), chopped fresh tomato, chopped avocado, more coriander and I served it with delicious homemade corn bread.

If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies or by directly watching it from my website https://www.ritaskitchenremedies.com/food-remedies/ under Slow Cooked Spicy Black Beans & Pumpkin Stew.
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