2 tbsp coconut oil
1 cup finely chopped white onion
1 tsp paprika
½ tsp ground cumin
2 can black beans, undrained
1 bay leaf
1 large sweet potato, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 tbsp orange zest plus additional for garnish (optional)
1 tsp kosher salt
1 tsp chopped fresh cilantro
Cooked white or brown rice for serving (optional)
1
In large saucepot, heat oil over medium heat. Add onion; cook and stir 5 minutes or until tender-crisp. Add garlic, paprika and cumin; cook and stir 30 seconds or until fragrant. Stir in beans with their liquid, bay leaf, potato, carrot, orange zest, salt and 4 cups water; heat to a boil over high heat. Reduce heat to medium-low; simmer 40 minutes or until thickened, stirring occasionally. Remove bay leaf. Makes about 6 cups.
2
Serve stew sprinkled with cilantro garnished with orange zest along with rice, if desired.
Ingredients
2 tbsp coconut oil
1 cup finely chopped white onion
1 tsp paprika
½ tsp ground cumin
2 can black beans, undrained
1 bay leaf
1 large sweet potato, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 tbsp orange zest plus additional for garnish (optional)
1 tsp kosher salt
1 tsp chopped fresh cilantro
Cooked white or brown rice for serving (optional)