Smokey Black Bean Stew

 

I really, really, really like this stew.  It doesn't matter if it's hot outside, I'll make it and love it.  I love the combination of the fresh avocados and cold sour cream with the smoky flavor that this stew has.  And just as much as I love the taste of this stew, I love the fact that it comes together in about 20 minutes (and is packed with protein and veggies!).  It is a perfect meal to make on a busy night or when you aren't really in the mood for cooking but you can't get yourself to spend money on eating out or feeding your kid's macaroni and cheese yet again.  And the stove really is on for only about 20 minutes so it doesn't heat up your house if you're making this on a summer's evening.

And you know what goes heavenly with this stew?  These Texas Roadhouse Rolls.  Oh so good, really.

Smoky Black Bean Stew
Yield: 4-6 servings

Ingredients
2 teaspoons canola oil
1 onion, diced
1 carrot, sliced thinly
2 cans (15 ounces each) black beans, drained and rinsed
1 1/2 cups vegetable or chicken broth
1 red pepper, sliced
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 avocado
1 lime
sour cream, optional

Directions
In a large pot, heat oil over medium-high heat.  Add the onion and carrot and cook for 5 minutes, stirring occasionally (until softened).

Add the black beans, broth, red pepper, thyme, cumin, salt, and black pepper.  Increase the heat and bring to a boil.  Reduce the heat to medium and simmer for 15 minutes, or until thickened a little.

Meanwhile, dice the avocado and cut the lime wedges.

Serve the stew into bowls and top with diced avocado, a touch of fresh lime juice, and sour cream if desired.

Recipe Source: adapted from the recipe in Runner's World, Meals on the Run.