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Black Bean Stew Every Wednesday in Lent we have a soup supper followed by a presentation. I thought that in honor of Lent I would make almost vegetarian soups. I say "almost vegetarian" as i use chicken stock, vegetable stoc not being available. Last week i made one of the great soups of Italy; Tuscan bean Soup. This week, I invented one. had some for supper on Monday and Tuesday and lunch today. I like it. And don't worry, there is still plenty to share!! Roasted Mixed Vegetable Black Bean Stew Printer version of this recipe 4 cups dry black beans, covered with water, brought to a boil then heat reduced to just slightly over medium and cooked that way until they were mostly tender (1) 2 lb bag of frozen mixed veggies, defrosted and drained (corn, limas, carrots, green bean mix) EVOO (extra virgin olive oil) 1 onion, hacked to bits 1 green pepper, ditto 1 chipotle in adobe, the same 1 heaping wooden spoon of minced garlic ( buy it already minced in olive oil at Costco) 3 cans each 14.5 oz diced tomatoes 2 14.5 oz cans chicken broth 2 bay leaves a coupe of handfuls of dried parsley 1 handful dried oregano ground cumin to cover surface in the pot dried chipotle powder to cover 1/2 surface in the pot Start your beans. This will take awhile. You can do it the day before or the same day. Just prepare everything else and then go read a book while the beans get tender. Under no account use salt while the beans are cooking as they will never get tender enough to eat. Allow people to salt their stew at table if they feel they need it. Preheat oven to 350 degrees. Spread the mixed veggies on a sheet pan with a rim, toss with a drizzle of EVOO and slide into oven and roast for at least 30 minutes. Meanwhile, have at anything that needs to be chopped, dump it into a 5 quart pot. Add everything else. When the beans are soft enough to chew comfortable, drain then slosh into your pot. But reserve 1 C beans and enough cooking liquid to puree them. Bring it to a boil and then reduce heat and cook it as long as you feel like it in order to finish up the beans and meld the flavors. Although I didn;t do it, I feel certain this could be cooked in a crock pot on low all day or overnight. When the soup is just about done, puree the reserved beans, add and reheat gently. Serve. garnish as desired.... sour cream, grated cheese, jalapenos... ... whatever takes your fancy. -- Date: Wed, 7 Mar 2007 From: Sr. Gloriamarie Amalfitano To: Anglican@stsams.org Subject: [Anglican] Roasted Mixed Vegetable Black Bean Stew |