Potato and Black Bean Stew

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and can be healthier.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and can be made from scraps.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and yams are often cheaper.

Soak black beans overnight and drain before use.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper, carrot, and celery; cook for 5-7 minutes until softened.

Sprinkle in cumin and chili powder; stir to combine and toast spices for 1 minute.

Add diced potatoes and drained black beans to the pot.

Pour in vegetable broth and bring to a boil.

Reduce heat to low and simmer until potatoes are tender, about 20 minutes.

Stir in lime juice and season with salt and black pepper to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary