Okay, so maybe I shouldn’t be teaching a history lesson on Cinco de Mayo, but I definitely have a few great recipes that are cucina Mexicana inspired for this week! This one, for black bean stew, uses adobo sauce, which you may not have ever used before but you can usually find it in the ethnic foods aisle of the grocery store. It is a traditional Mexican sauce that can be used as a marinade or condiment. You can make your own if you’d like (all the ingredients are fairly basic: garlic, vinegar, chiles), but I always just purchase it.
This stew is similar to a chili, and even though it is meatless I promise it is super filling! Also, this recipe is very low in fat and cholesterol. If you can’t handle that though, I recommend chorizo or andouille sausage as a topping.
That’s the other thing about this dish: the toppings!
There are so many options, this is such a great dish for groups because everyone can personalize it. A few of the toppings we used were: sour cream, Mexican cheeses, sausage, fritos, avocado, lime, and cilantro. Obviously, all of these things aren’t necessary, but I include them as optional on the ingredient list and I definitely recommend all of them if you’re making this for a dinner party or for kids! Also, this is a one-pot dish, so it is easy to clean up!
Cinco De Mayo Vegetarian Black Bean Stew
Adapted from Healthy Eating magazine
Makes 4 servings
1 tbs extra virgin olive oil
2 cloves of garlic, minced
1/2 cup of diced onion
1/2 cup of diced carrot
1 cup of salsa
1 15oz can of black beans
1 15oz can of refried beans (this will make the stew really thick and yummy)
2 cups of chicken stock (as always, I substitute vegetable stock and would actually recommend it)
2 tbs adobo sauce
kosher salt to taste
Optional Topping Ideas: fritos, Mexican cheese blend, sour cream, andouille sausage, chorizo, avocado, lime, cilantro
In a large pot sauté the garlic, onion, and carrot until they are almost tender (about 6 minutes). Add in the salsa, black beans, refried beans, and stock. Season with the adobo sauce and salt to taste.
Cover the pot halfway with a lid and simmer the soup over medium heat, stirring occasionally. Everything will begin to break down and thicken, and once all of the vegetables become tender the soup is ready to eat! This should really only take about 10 or 15 minutes!
Add toppings of your choice and enjoy!