Prep 15 mins
Cook 3 hrs
I threw this stew together one day when I was trying to use black beans in a meal that wasn't Tex/Mex. I think the Italian spices and cumin/ garlic really blend together well for a different flavor. It is important to add the oil in to get the beans creamy, you could reduce it a little to be healthier but don't leave it out altogether. Sometimes my beans take a little longer to cook, and sometimes they are done a little quicker - I usually try to err on the side of starting them a little early.
- 1 1⁄2 lbs dried black beans
- 3 tablespoons canola oil or 3 tablespoons butter
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- salt & pepper
- 1 (14 ounce) candiced tomatoes in italian seasoning
- 1 (14 ounce) can green beans
- 1 (16 ounce) jar white pearl onions
- 1⁄2 cup quinoa
- Rinse black beans, and cover with water in a large pot. Bring to a boil, turn off heat, and allow beans to soak for an hour.
- Bring beans to a boil, and add olive oil to pot. Simmer for 1 1/2 - 2 hours, stirring occasionally. Add extra water as needed - try to keep about 1/3 again as much water as you have beans in the pot.
- Once the beans are tender, and the cooking liquids creamy, add in the other ingredients. Return to a simmer, and cook stirring occasionally for 20-30 minutes, until all the ingredients are warmed through and the quinoa is cooked.
- Serve warm immediately, or turn heat to low and simmer until ready to serve.