A comforting and flavorful stew packed with black beans and fresh vegetables, perfect for a cozy meal.
Rinse the dried black beans and soak them in water overnight.
Soaking beans overnight reduces cooking time and makes them easier to digest.
Drain and rinse the soaked beans before cooking.
Rinsing removes any residual starch or impurities.
In a large saucepan, sauté chopped onion and minced garlic in a splash of vegetable broth until softened.
Using broth instead of oil keeps the dish lower in fat.
Add the soaked beans, diced potatoes, diced carrots, chopped celery, green beans, green pepper, canned tomatoes with their juice, thyme, cumin, and the remaining vegetable broth to the saucepan.
Cut vegetables into uniform sizes for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the Tabasco sauce and adjust the seasoning with salt and pepper to taste.
Taste the stew before adding salt, as the broth may already contain sodium.
Serve the stew hot, garnished with chopped green onions.
Serve with a slice of crusty bread for a complete meal.
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