Martian Bean Stew
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 1 can of black beans (15 oz)
- 1 can of kidney beans (15 oz)
- 1 can of chickpeas (15 oz)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can of diced tomatoes (15 oz)
- 2 cups of vegetable broth
- 1 tsp of cumin
- 1 tsp of paprika
- Salt and pepper to taste
- Olive oil
- Optional toppings: chopped cilantro, avocado slices, sour cream
Instructions:
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion, minced garlic, diced bell pepper, and carrot. Saute until the vegetables are softened.
- Add the cumin and paprika, stir to combine.
- Pour in the diced tomatoes (with juices), vegetable broth, black beans, kidney beans, and chickpeas (all drained and rinsed). Season with salt and pepper.
- Bring the stew to a boil, then reduce heat and let it simmer for about 20-30 minutes to allow the flavors to meld together.
- Taste and adjust seasoning as needed.
- Serve the Martian bean stew hot, topped with chopped cilantro, avocado slices, and/or a dollop of sour cream if desired.