Ingredients
Scale
- 2 cups black beans, cooked
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup corn, frozen or fresh
- 1/4 cup parsley, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup toasted cassava flour
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the onion, garlic, and red bell pepper, and sauté until soft.
- Stir in the cumin and smoked paprika, cooking for an additional minute.
- Add in the cooked black beans, vegetable broth, diced tomatoes, and corn.
- Simmer for about 20 minutes, allowing flavors to meld.
- Stir in the parsley, lime juice, salt, and pepper.
- Gradually mix in the toasted cassava flour until the stew thickens.
- Serve hot, garnished with additional parsley if desired.
Notes
- Serve with rice or crusty bread for a complete meal.
- Adjust spices to taste for desired heat.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 20g
- Protein: 15g
- Cholesterol: 0mg