Spicy vegetarian stew

Spicy vegetarian stew

Ingredients (4 servings)

  • 220g (1 cup) dried black beans, rinsed, drained 
  • 2 teaspoons extra virgin olive oil 
  • 1 large brown onion, finely chopped 
  • 2 celery sticks, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 teaspoons ground cumin 
  • 2 teaspoons sweet paprika teaspoon dried chilli flakes 
  • 400g can crush tomatoes 
  • 1.25L (5 cups) water 
  • 300g sweet potato, peeled, chopped 
  • 1 cup corn kernels 
  • 2 tablespoons fresh coriander leaves, chopped Lime wedges, to serve 

 

Method

Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over medium high heat. Cook for 10 minutes. Drain well. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic. Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until sweet potato is tender and stew is thick. Season. Divide soup among bowls. Top with coriander. Serve with lime.