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.
Serve stew sprinkled with cilantro garnished with orange zest along with rice, if desired.
Ingredients
Directions
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.
Serve stew sprinkled with cilantro garnished with orange zest along with rice, if desired.