Stewed Beans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 29 ounces unsalted canned black beans, drained
- 2 tablespoons tomato paste
- 14 ounce can diced tomatoes
- 8 ounces chicken bone broth
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 bay leaves
Instructions
- Place a large nonstick pan over medium heat, add olive oil, onion, and bell peppers. Cook onions and peppers for 5-7 minutes, until onion begins to become translucent. Add garlic cloves and cook for another 3 minutes, until garlic becomes fragrant.
- Next, add beans, tomato paste, diced tomatoes, chicken broth, salt, oregano, chili powder, cumin, garlic powder, and cayenne pepper. Mix to combined then press 2 bay leaves into the mix. Cover and bring to simmer for about 10 minutes, stirring every couple minutes to keep from sticking to the bottom of the pan.
- Once the mixture has reduced and thickened, remove the lid and let it thicken even more for another 3-4 minutes.
- Lastly, remove the bay leaves then use a wooden spoon or a potato masher to mash the beans. This should only mash the bean slightly, not break them down into a soup. Then all you have do is serve and eat!
Find it online: https://paleomg.com/stewed-beans/