**cookbook photograph of the following recipe: Black Bean Stew with Roasted Vegetables For the Black Bean Stew: 6 oz dried black beans, soaked overnight and drained 4 cups vegetable broth (low sodium) 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 carrot, diced 1 zucchini, diced 1 can (14 oz) diced tomatoes (no salt added) 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste Chopped fresh cilantro, for garnish For the Roasted Vegetables: 1 bell pepper, sliced 1 zucchini, sliced 1 red onion, sliced Salt and pepper to taste Instructions: Preheat the oven to 400°F (200°C). Place the soaked and drained black beans in a large pot. Add vegetable broth, diced onion, minced garlic, diced bell pepper, diced carrot, diced zucchini, diced tomatoes (including the liquid), chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the stew simmer for about 1 to 1 1/2 hours, or until the beans are tender and the flavors are well combined. Stir occasionally and add more vegetable broth if needed. While the stew is simmering, prepare the roasted vegetables. Place the sliced bell pepper, sliced zucchini, and sliced red onion on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside. Once the black bean stew is cooked, adjust the seasoning if needed. Serve the stew in bowls, topped with the roasted vegetables. Garnish with chopped fresh cilantro and serve!** - Image #2 <@1108156646464696363>
cookbook photograph of the following recipe Black Bean Stew with Roasted Vegetables For the Black Bean Stew 6 oz dried black beans, soaked overnight and drained 4 cups vegetable broth low sodium 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 carrot, diced 1 zucchini, diced 1 can 14 oz diced tomatoes no salt added 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste Chopped fresh cilantro, for garnish For the Roasted Vegetables 1 bell pepper, sliced 1 zucchini, sliced 1 red onion, sliced Salt and pepper to taste Instructions Preheat the oven to 400F 200C. Place the soaked and drained black beans in a large pot. Add vegetable broth, diced onion, minced garlic, diced bell pepper, diced carrot, diced zucchini, diced tomatoes including the liquid, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine. Bring the mixture to a boil over mediumhigh heat. Once boiling, reduce the heat to low, cover, and let the stew simmer for about 1 to 1 12 hours, or until the beans are tender and the flavors are well combined. Stir occasionally and add more vegetable broth if needed. While the stew is simmering, prepare the roasted vegetables. Place the sliced bell pepper, sliced zucchini, and sliced red onion on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast the vegetables in the preheated oven for about 2025 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside. Once the black bean stew is cooked, adjust the seasoning if needed. Serve the stew in bowls, topped with the roasted vegetables. Garnish with chopped fresh cilantro and serve