long grain brown rice
black beans - please soak overnight
red chile flakes
fresh cilantro (optional)
Black Bean Stew
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
1 teaspoon each: cumin, coriander, oregano and salt
1/2 teaspoon cinnamon
1 teaspoon chile flakes (optional)
1 cup cooked black beans
2 cups water
juice of 1 orange
freshly chopped cilantro for garnish (optional)
Soak beans overnight or for 8 hours. Rinse, bring to a boil, and reduce to simmer.
Skim off and discard any foam that rises to the top of the pot.
Simmer for 30 minutes or until beans are tender but still well-formed.
Rinse, drain, and set aside.
Chop onions, garlic, and carrots.
Place in a stock pot with olive oil and sauté for 5 minutes.
Add spices and black beans. Stir well and sauté for 3 more minutes, or until you can smell the spices.
Add water, bring to a boil, reduce to simmer, and cook for 15 minutes.
Add the juice of 1 orange. Stir well.
Turn off heat and enjoy with cooked rice and a garnish of freshly chopped cilantro if you like.