Claire thoroughly enjoyed her first taste of one of our family favorites, Black Bean Stew. Nate's dad brought us a recipe book ("Things to do with Black Bean Stew" by Bill Bradley) with this stew as the base for any number of meals including tacos, enchiladas, frittatas, etc. I kid Nate that I love it because of my being a "Mexicana," well I was born in Mexico and I'm sure my mom ate lots of Mexican food while pregnant. Claire ate it with equal gusto, though she enjoyed playing with the sauce almost as much. I'm not sure why I fed it to her when she was wearing a white outfit... For those of you who are bean fans...here's the recipe:
1 T. extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, diced
2 carrots, diced
1 red pepper, diced
1 cup mushrooms, sliced
2 cups spinach, stems removed
2 teaspoons cumin
1 teaspoon oregano
1 Tablespoon chili powder
Dash of Cayenne Pepper
1 large can (29 oz) of black beans, including liquid
1 can (15 oz.) diced tomatoes
1. Saute onion, garlic, carrots and red pepper in olive oil until carrots just begin to soften.
2. Add mushrooms, spinach and spices, cook until spinach is wilted.
3. Add the rest of the ingredients. Bring to a boil. Simmer for 15 minutes.
ENJOY!