Daily Vegan Lunch for 8 March, 2013: Black Bean Spinach Stew

black bean stew and quinoa


4 cups black beans, drained (rinse them if you’re using canned. I used dry beans soaked overnight and cooked in water the crockpot on High for 4 hours)
1/2 cup crushed tomatoes, tomato sauce, or marinara sauce
4 cups organic spinach
3 cloves garlic
1 tablespoon oil
1 teaspoon taco seasoning (generic blend of cumin, onion flakes, and chili powder)
1/4 teaspoon fennel seed
1/2 teaspoon smoked paprika

Salt and pepper to taste

In a saucepan, fry spices and garlic in the oil on medium-high until fragrant, about one minute. Add the beans and tomatoes, stir until well mixed. Simmer until heated through, about 2-3 minutes. Add salt to taste. Stir in spinach and cilantro, if using. Keep stirring until spinach wilts, about 2 minutes. Sprinkle with black pepper. Serve with a whole grain such as quinoa or brown rice.

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