Black Bean Stew

I am always looking at ways to make interesting meat-free food as an alternative in our dinner rotation. Stews are usually an easy go-to for this. Based on the Feijoada, a Brazilian stew usually made with pork, I’ve taken their idea and made it my own. The contradiction of sweet and spicy makes a delicious evening meal.

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1 onion, diced
2 garlic cloves, chopped
2 sweet potatoes, cubed
1 cup diced red pepper
1 carrot, chopped
1 leek, sliced
1 celery, chopped
1 cup strained tomato passata
1/4 cup dry red wine
1 can black beans, drained and rinsed
1 cup vegetable stock
1/4 teaspoon Kosher salt
1/2 tablespoon chili flakes
10 white seedless grapes, sliced in half
1 teaspoon black pepper
1/3 teaspoon Cajun seasoning
1 tablespoon cilantro, chopped
2 tablespoons olive oil

Chop and slice all the vegetables and set aside. Heat the oil on medium-high in a cast iron pot and add the onion, red pepper, garlic, carrot, leek, and celery. Cook for 3 minutes and stir in the seasonings. Add the wine and reduce until it is soaked up by the vegetables (approximately 10 minutes). Add the sweet potatoes and black beans and stir until combined. Cook for an additional 2 minutes, and then add in the grapes, passata, and stock. Cover and simmer for 40 minutes on medium-high, stirring occasionally.

Serves 4 to 6.

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