Bean Stew

Ingredients

• 2 tablespoons Olive oil (for sautéing)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 1 medium Bell pepper (diced)
• 28 ounces Canned diced tomatoes (with juice)
• 15 ounces Canned kidney beans (drained and rinsed)
• 15 ounces Canned black beans (drained and rinsed)
• 4 cups Vegetable broth (low-sodium)
• 2 teaspoons Cumin (ground)
• 1 teaspoon Paprika (smoked or sweet)
• 1 teaspoon Oregano (dried)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black pepper (to taste)
• 2 tablespoons Lime juice (freshly squeezed)
• ¼ cup Fresh cilantro (chopped for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

2. 2

   Stir in the minced garlic, carrots, celery, and bell pepper. Cook for an additional 5-7 minutes, stirring occasionally.

3. 3

   Add the canned diced tomatoes (with their juice), kidney beans, black beans, and vegetable broth to the pot.

4. 4

   Stir in the cumin, paprika, oregano, salt, and black pepper. Bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to low and let the stew simmer uncovered for about 30 minutes, stirring occasionally.

6. 6

   After 30 minutes, taste and adjust seasoning if necessary. Stir in the lime juice.

7. 7

   Serve hot, garnished with fresh cilantro.