Zesty Black Bean Stew

• 1 tbsp olive oil
• 2 small onions, chopped
• 5 cloves garlic, minced
• 2 stalks celery, chopped
• 2/3 cup broccoli, chopped
• 1/2 cup red pepper, julienned
• 2 tsp cumin
• 1 tsp coriander
• dash of cinnamon
• 1/2 tsp ground thyme
• 1 tsp salt
• 1/2 cup water
• 2/3 cup tomato sauce
• 1 19 oz. can black beans
• 2 tbsp ketchup
• 2/3 cup finely chopped cilantro
• juice of 1 lime

1. Heat olive oil in a large pot. Saute onions until translucent, then add garlic and celery. Continue sauteing for about 2 minutes. Add the broccoli and peppers, and saute until tender crisp, stirring occasionally. Add the seasonings and stir for about a minute, then add water. Stir well, making sure to scrape all the good stuff of the bottom. Add the tomato sauce. Drain, but do not rinse the black beans, and add to the pot, making sure to get all of that dissolved-black-bean-sludge into the stew. (I know, it sounds gross, but it's important - I promise!) Add ketchup, cilantro and lime, and combine well. Bring to a simmer, then reduce heat to low and continue cooking for another 5 minutes or so. Enjoy!

olive oil, onions, garlic, stalks celery, broccoli, red pepper, cumin, coriander, cinnamon, ground thyme, salt, water, tomato sauce, black beans, ketchup, cilantro, lime

Taken from www.epicurious.com/recipes/member/views/zesty-black-bean-stew-50066818 (may not work)