Thursday, November 5, 2015

Slow Cooker Chipotle Black Bean and Quinoa Stew

Makes 6-8 servings

  • 1-2 dried chipotle peppers (or from can)
  • 2 cups dried black beans (cook ahead if needed)
  • 3/4 cup uncooked quinoa
  • 1 28-ounce can diced tomatoes
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 dried cinnamon stick
  • 2 teaspoons chile powder
  • 1 teaspoon coriander powder
  • 1/4 cup fresh cilantro
  • 7 cups water
  • sea salt and pepper, to taste
for topping:
  • cilantro
  • green onions, thinly sliced
  • lime wedges
  • avocado
Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.
Remove the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

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