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Spicy Spanish-Mexican Black Bean Stew

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“from "the indolent cook" - - times does not include overnight soaking”
2hrs 30mins

Ingredients Nutrition


  1. Soak the dried black beans overnight in a large bowl of water.
  2. The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
  3. Meanwhile, sauté garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly sauté for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
  4. Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
  5. Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.

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