Black Bean Stew with Winter Vegetables and Tahini

Fenna

Course Side Dish

Servings 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 back to the pot and cook, uncovered and over medium heat, for additional5 minutes.

Keyword Black Bean Stew with Winter Vegetables and Tahini Recipe