Black Bean and Two-Tomato Stew With Quinoa
Prep Time
40 minutes
Number of Servings
4
Recipe Source
One-Dish Vegan by Robin Robertson ($16.95, Harvard Common Press, 2013)
Ingredients
- 1 Tbsp olive oil or 1⁄4 cup water
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeño chile, seeded and minced
- 1 cup uncooked quinoa, rinsed and drained
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 tsp dried marjoram
- 1 tsp salt
- 1⁄4 tsp freshly ground black pepper
- 3 cups low-sodium vegetable broth, plus more if needed
- 1 1⁄2 cups cooked black beans or 1 (15.5 oz) black beans, rinsed and drained
- 1 or 2 scallions, minced
- 2 Tbsp chopped sun-dried tomatoes
- 2 Tbsp minced fresh Italian parsley or cilantro
- Hot pepper sauce, for serving (optional)
Directions
- Heat oil or water in a large pot over medium heat. Add onion, bell pepper, garlic, and jalapeño. Cook for 5 minutes to soften.
- Stir in quinoa, tomatoes with their juices, marjoram, salt, pepper, and broth and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, until vegetables and quinoa are tender, 20 to 25 minutes. If mixture becomes too dry, add a small amount of additional broth.
- Stir beans, scallions, sun-dried tomatoes, and parsley into pot. Cover and remove from heat. Set aside for 5 minutes to allow flavors to blend.
- Serve hot with hot pepper sauce, if desired.
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