Colombian Black Bean Stew

Nick was in Chicago for a few days for business and he couldn't wait to have a healthy, home cooked meal.  This black bean stew pairs great with fresh avocado and fried plantains!

INGREDIENTS

2 13 1/2-ounce cans black beans
Olive oil
1/2 cup water
5 garlic cloves
1 14-ounce can chopped tomatoes
1 tsp ground cumin
1 vegetable broth cube
2 small onions
1/2 tsp ground ginger
1 heaped teaspoon of dried oregano
2-4 tsp of sugar
A pinch of ground black pepper

For Serving

Rice, Quinoa, Cilantro, or Avocado, fried plantain, crushed red pepper (all optional)

DIRECTIONS

• Drain the black beans and set aside.
• Peel and chop the onions and garlic finely.
• Over a medium heat, warm the oil in a large frying pan and sweat the onions until translucent, about 5-10 minutes. Add the garlic and pan fry everything for about 2 minutes. Next, add the chopped tomatoes, stir, and add the water.
• Next, add the beans and stir until nicely combined. At this point lower the heat to a simmer, add the vegetable broth cube and let it dissolve completely. Add the cumin, ground ginger, sugar, and dried oregano. Let it simmer to intensify the flavors. Taste and see if it needs a tiny bit more sugar.
• Let the liquid reduce a little more — this shouldn’t take very long. When done, remove from the heat, sprinkle some ground black pepper, and serve warm.