Spanish Black Bean Stew (Estofado de Frijoles Negros)

Ingredients:

• 1 cup dried black beans (or 2 cans black beans, rinsed and drained)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 large tomato, diced
• 1 tsp smoked paprika (pimentón)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 4 cups vegetable broth or water
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

Instructions:

1. Prepare the Beans:

   • If using dried beans, rinse and soak them overnight, then drain. If using canned beans, skip this step.

2. Cook the Beans:

   • Place the soaked beans in a pot, cover with fresh water, bring to a boil, and simmer for about 1 hour, or until tender. Drain and set aside.

3. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
   • Add the garlic and cook for another minute until fragrant.

4. Build the Flavor:

   • Add the diced tomato, smoked paprika, cumin, oregano, and bay leaf to the pot. Stir well and cook for about 3-4 minutes until the tomato begins to break down.

5. Simmer the Stew:

   • Add the cooked black beans (or canned beans) and vegetable broth to the pot. Season with salt and pepper. Bring to a gentle simmer, cover, and let cook for 20-25 minutes to blend the flavors. Add a bit more broth if it becomes too thick.

6. Adjust Seasoning and Serve:

   • Taste and adjust the seasoning with salt and pepper as needed.
   • Garnish with fresh cilantro or parsley and serve with lemon wedges on the side.

Tips:

• Serve this stew with crusty bread or over rice for a complete meal.
• For a hint of spice, add a pinch of cayenne pepper or a chopped green chili along with the other spices.

This Spanish black bean stew is hearty, smoky, and loaded with flavor—a comforting dish with a Mediterranean twist!