Black Bean Stew with Winter Vegetables and Tahini
Stews and soups are the things I like to eat the most during the winter. They’re warm, filling and a meal on their own. This black bean stew came to live as an attempt to clean the fridge. There were a couple of turnips hidden in one of the lower shelves, a cauliflower head that had been lying around for about a week, and a big bowl in which some black beans were soaking. I cooked the beans and decided to pair them with the veggies, and hence a big pot of black bean stew was born.
This stew is similar, in concept, to this one, but its flavour profile is remarkably different. The addition of cumin and coriander seeds and smoked paprika add depth and personality to it. If you don’t have smoked paprika around you can sub regular paprika instead, even though you’re going to miss that singular smoky-capsicum flavour.
In the last post, I totally forgot to wish you a great new year (my apologies!). I have set big goals, both personally and professionally, for 2014, and I’m working hard to achieve them. I hope you’re motivated to accomplish your own goals as well, and I hope this year will bring you tons of great moments and projects. (Delayed) happy new year to you all (:
Black Bean Stew with Winter Veggies and Tahini
(serves 4 to 6)
1 large / 230g onion, finely chopped
2 tablespoons olive oil
5 garlic cloves, finely chopped
1 red chilli, finely chopped
¾ teaspoon smoked paprika
1 teaspoon dried thyme
2 teaspoons cumin seeds, lightly crushed
1 tablespoon coriander seeds, lightly crushed
1 small bunch / 15 g coriander stalks, finely chopped
3 bay leaves
1 medium bunch / 250g of kale, hard stems and stalks removed and roughly chopped
½ medium size /400g butternut squash, peeled and cut into cubes the size of your thumb
1 small head / 200g cauliflower, cut into medium-sized florets
1 large or 3 small /250g turnip, peeled and cut into thumb size cubes
3 cups / 525g cooked black beans
1 ½ cups tinned tomatoes
2 ½ cups low sodium vegetable stock
3 tablespoons dark tahini
salt to taste
In a large pot over medium heat, sautée the onion, garlic and chilli in the oil for 2-3 minutes or until the onion is soft and translucent. Add the smoked paprika, thyme, coriander and cumin seeds and coriander stalks to the pot. Cook for 1 or 2 additional minutes.
Add all the veggies to the pot – kale, butternut squash, cauliflower and turnip(s) – cover with the tinned tomatoes and stock and cook, covered and over low-medium heat, for 30 to 40 minutes. Check every 15 minutes or so – the vegetables should be tender but not too soft and mushy. Have a taste and lightly season the stew with salt.
Take ½ cup of the stew broth and add it to a bowl. Add the tahini and whisk everything together until you get a creamy mixture. Add this mixture backto the pot and cook, uncovered and over medium heat, for additional 5 minutes.