Smoky Black Bean Stew



Smoky Black Bean Stew
Runnersworld.com



Prep:  25min |Cook: 8hr 0min

Serves: 8

Ingredients
1 pound black beans, picked over, rinsed, and soaked overnight*

5 cups water

3 ribs celery, chopped

2 carrots, chopped

1 onion, chopped

1 red bell pepper, chopped

3 cloves garlic, smashed

1 dried chipotle chile pepper

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/2 cup chopped cilantro + extra leaves, if desired

4 ounces queso blanco cheese, shredded

Directions

1. Place the beans, water, celery, carrots, onion, red pepper, garlic, chipotle, cumin, and oregano in a slow cooker.

2. Cook on low for 6 to 8 hours, or until the beans are very tender. Transfer the soup from the slow cooker to a large bowl. Remove and discard the chipotle pepper. Transfer the soup to a blender or food processor. Blend or process until smooth, working in batches. As you complete each batch, return the soup to the slow cooker. When you're finished, stir in the chopped cilantro.

3. Serve in bowls topped with the cilantro leaves (if desired) and cheese.

Recipe Tips

MAKE IT AGAIN: This soup freezes very well. Prepare this full batch and freeze in serving sizes for a quick lunch or light dinner in no time. If you'd rather, you may prepare just half the recipe.

Serving Suggestions

MAKE IT A MEAL: Serve with Cilantro Jicama Salad and Garden of Eatin' Baked Blue Chips, which are made with flaxseed and have 300 milligrams of omega-3s per serving.

Recipe Notes

*An alternative to soaking the beans overnight is to use a quick-soak method. Place the beans in a large saucepan and cover with water. Bring to a boil over high heat and boil for 3 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain and use as directed.