Black Bean and Vegetable Stew

In a distant universe, long-long ago, I used to have a non-profit called The Good Food People, we made all organic, super nutritious meals for people terminally ill with AIDS in Boulder county--- and would deliver them a weeks worth of meals, made with their diet needs in mind, to their door. It was great! But I had to make money to support the Good Food People-- so I made soups and salads that the cafe at the Boulder Public Library and the cafe at the Dairy Center for the Arts purchased (back then the cafes were called "Express-O!") AND this black bean stew was a top seller, always. Its easy, hearty and delicious. 

You will need:

6 cups of black beans, cooked and mostly** drained (check previous homemade black bean recipe if you need!)
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves, minced
1 tablespoon cumin
7 tablespoons white vinegar

4 tablespoons of soy sauce

salt to taste

Ready your beans, make ahead the day before as per previous recipe-- and then drain off about 75% percent of the "bean juice"(that sounds so appetizing, doesn't it?!)

Saute onions, pepper, celery & carrots in olive oil until the onions turn golden brown over medium high heat, about 5 minutes. 

Add garlic, cumin, vinegar & soy sauce. Cook over medium heat, stirring for about 3 
minutes.

Add the beans to the saute. Stir well.

Cook over a low heat for 30 minutes. Add salt to your liking.

****Tonight I served this with finely chopped cilantro and cubed avocado because I had extra of both in the refrigerator  (you could also try sour cream, hot sauce, etc. be creative!!) and if you are REALLY needing a treat, a quesadilla, cut in quarters and stuck into your stew.

LOVE!!!!!