Serendipity Ranch

Kitchen Korner

 

Black Bean Stew*

From the Kitchen of Jill Montrose

Serves: 8

 

1 teaspoon of olive oil

4 - 6 cups of vegetable broth

1 large red onion, sliced

2 15-ounce cans of black beans, drained

3-4 ribs of celery, sliced

12 - 16 ounces of sliced mushrooms, mixed wild

1/2 teaspoon savory

1 teaspoon of salt, or to taste

3 Tablespoons of flour, stirred into 1 1/2 cups red wine or nonalcoholic red wine

 In large soup pot, heat oil over medium heat. Add onion and cook, stirring, until translucent. Add celery and mushrooms; cover and cook about 5 minutes, stirring occasionally until mushrooms are lightly browned. Stir in savory, broth, beans, and salt. Heat to boiling. Stir in flour-wine mixture; continue cooking about 2 - 3 minutes, until broth is thickened.

 

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An Asterisk * by a Recipe Means it is Vegan

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