Black Bean Stew (335/366)

(336/366)

I decided to give Andrew the night off and cook dinner for the two of us tonight. It wasn’t a particularly beautiful meal, but it was tasty and super easy to make. Because it has black beans as its base, it was also very filling.

The stew only took about 30 minutes to make and one pot. I adapted it from the December issue of Runner’s World in my small attempt to stop eating crap all the time. I started by heating some canola oil in a large pot and throwing in a diced onion and some carrots. I let those cook for about 5 minutes and then added 3 cups of black beans, one 28-oz can of diced tomatoes, 1 1/2 cups of vegetable broth, a 12-oz jar of roasted red peppers, 1 small can of green chilis, some cumin, and salt and pepper. Then I stirred it all together and let it simmer for about 25 minutes.

Seriously, that was it. Before serving I topped it with some avocado. It wasn’t too spicy, but had a nice flavor. It was very hearty which was nice considering we are taken all measures to not turn on our heat.

Ah…looks like my work is done for the week. I wonder what Andrew is cooking us next?