A hearty and flavorful stew featuring braised black beans, served over creamy cheesy spinach polenta and garnished with crispy fried shallots. A delicious and satisfying vegetarian dish!
Ingredients: 1 cup black beans, soaked overnight. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, chopped. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 2 cups cornmeal. 4 cups water. 1 cup shredded cheddar cheese. 2 cups fresh spinach, chopped. 4 shallots, thinly sliced. Oil for frying.
Instructions: In a large pot, saut the chopped onion and minced garlic until fragrant. Add the soaked black beans, diced carrot, and chopped celery to the pot. Stir well. Pour in the vegetable broth and add diced tomatoes, cumin powder, paprika, salt, and pepper. Bring to a simmer and let it cook for 1.5 to 2 hours until beans are tender. Meanwhile, in a separate pot, bring water to a boil. Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Reduce heat and simmer the polenta, stirring in shredded cheddar cheese and chopped spinach until the mixture thickens. In a pan, heat oil for frying. Add thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels. Serve the braised black bean stew over the cheesy spinach polenta, topped with fried shallots. Enjoy!
Prep Time: 20 minutes
Cook Time: 120 minutes
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