Spicy Spanish-Mexican Black Bean Stew
- 1 cup dried black turtle bean
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 chili, chopped
- 2 large tomatoes, chopped
- 2 teaspoons spanish hot smoked paprika
- 1 teaspoon cocoa powder
- 2 bay leaves
- 1 little oil, for frying
- salt, to taste
- Soak the dried black beans overnight in a large bowl of water.
- The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
- Meanwhile, saute garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly saute for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
- Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
- Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.
bean, onion, garlic, chili, tomatoes, paprika, cocoa powder, bay leaves, oil, salt
Taken from www.food.com/recipe/spicy-spanish-mexican-black-bean-stew-448017 (may not work)