Chipotle Black Bean Stew
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Onion (finely chopped)
- 2 Garlic clove (crushed)
- 1 pinch Fine sea salt and ground black pepper
- 0.5 tsp Cumin
- 0.5 tsp Paprika
- 0.5 tsp Dried oregano
- 2 tablespoons chipotle paste
- 2 tablespoons Tomato puree
- 470 g Black beans (canned; drained weight; rinsed)
- 800 g Plum tomatoes (canned)
- 75 ml Vegetable stock
- 1 Lime ((juice only))
- 5 g Fresh coriander (cilantro) (chopped)
Method
- Heat 1 tbsp Olive oil in a large pan and add 1 Onion and 2 Garlic clove. Cook on low for 3-4 minutes, until softened.
- Add 1 pinch Sea salt and black pepper, 0.5 tsp Cumin, 0.5 tsp Paprika, 0.5 tsp Dried oregano, 2 tbsp chipotle paste and 2 tbsp Tomato puree and stir into the onions.
- Add 800 g Plum tomatoes, 470 g Black beans and 75 ml Vegetable stock and stir well. Simmer for 15 minutes.
- Stir in the juice of 1 Lime and 5 g Fresh coriander (cilantro) and serve.