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    You are in: Home / Recipes / Hearty Black Bean Stew Recipe
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    Hearty Black Bean Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Random Rachel's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Serve warm immediately, or turn heat to low and simmer until ready to serve.

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    Nutritional Facts for Hearty Black Bean Stew

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 560.3
    Calories from Fat 88
    Total Fat 9.7 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 14.9 mg
    Total Carbohydrate 93.2 g
    Dietary Fiber 21.5 g
    Sugars 7.8 g
    Protein 29.0 g

    The following items or measurements are not included:

    italian seasoning

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