Black Bean Stew

Serves : 6

Cooking Time : 60 mins

Quick intro : This is a hearty bean stew which our kids love and which also works well in a tortilla for lunch the next day.

Ingredients:

Method

Set oven to 180 degrees.

Put tomatoes and bashed garlic into baking tray and drizzle and mix with olive oil.  Cook for 25mins – shake at intervals, until tomatoes are starting to brown and garlic is soft. Take out of over and squash garlic with a fork to make a sort of paste. Set aside.

In a heavy based pot, fry onions in olive oil for at a medium heat for 5 mins until they become soft. Add minced garlic, cumin, oregano and smoked paprika and cook for another 5 mins. Add the black beans and roasted tomatoes and cook for another 1 minute while stirring (make sure you drain them first if their ion water). Now add boiling water until the mixture is covered. Cut the orange in half and squeeze the juice in (and the throw the oranges skins in as well) . Cover the pot and simmer on a low heat for 40 mins until the stew is creamy. Add tamari and a squeeze of lime to taste. Discard oranges and set aside.

While the stew is simmering, peel and cut the potatoes into small cubes. Cook in boiling water for 13mins. Strain, and place potatoes in deep metal colander. Now lightly circulate the potatoes in the colander so the water is all drained and the potatoes bash against the sides of the colander enough to break the potatoes up a little.  Place in roasting tray and mix with olive oil. Cook in the oven for approx 40 mins, stirring at intervals until the potatoes are golden brown all over.

For the avocado salsa, simply cut the avocados into small cubes and place in a serving bowl. Add splash of olive oil, squeeze of lime, fresh coriander and sea salt. Gently mix and serve on the side.