Black Bean & Coconut-Lime Stew
Ingredients
- 1 Tbs coconut oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ red onion diced
- 1 Tbs ginger peeled and minced
- ½ yellow bell pepper diced
- 3 cups cooked black beans
- 1½ cups sweet potatoes cubed and peeled
- 2 cups spinach
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 Tbs fresh lime juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 cooked jasmine or brown rice
- ½ bunch cilantro
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the coriander and cumin and fry until fragrant, about 30 seconds.
- Add the onion, ginger, bell pepper, and cook until the veggies soften.
- Add the black beans, sweet potato, and broth.
- Increase the heat to high and bring to a boil, then reduce the heat to low and simmer, with the lid ajar, for about 35 minutes, or until the flavors have melded.
- Add in the coconut milk and cook for about 15 more minutes, until the stew has thickened.
- Stir in the lime juice, and season with sea salt and freshly ground black pepper.
- Serve fresh over white or brown rice and top with cilantro.
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