Description
This Brazilian Black Bean Stew with Toasted Cassava Flour is a hearty, flavorful dish featuring tender black beans simmered with aromatic spices and vegetables, finished with the unique nutty texture of toasted cassava flour. A satisfying vegetarian stew infused with citrus and fresh cilantro, perfect for a comforting meal.
Ingredients
Scale
Beans and Broth
- 2 cups black beans, soaked overnight
- 4 cups vegetable broth
- 1 bay leaf
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
Spices and Flavorings
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup toasted cassava flour
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Prepare Beans: Rinse and drain the soaked black beans thoroughly to remove any residue from soaking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes, to build a flavorful base.
- Add Garlic and Bell Pepper: Stir in minced garlic and chopped bell pepper, cooking for an additional 5 minutes until softened and fragrant.
- Add Spices: Stir in cumin, paprika, and salt, cooking for another minute to toast the spices and release their aromas.
- Cook Beans: Add black beans, bay leaf, and vegetable broth to the pot. Bring the mixture to a boil.
- Simmer: Reduce heat to low and let the stew simmer gently for about 1 hour, or until the beans are tender and cooked through.
- Incorporate Cassava Flour: Stir in the toasted cassava flour until fully combined, then continue cooking for another 10 minutes to thicken the stew and develop the unique texture.
- Finish and Serve: Remove and discard the bay leaf. Stir in fresh lime juice and chopped cilantro to brighten the flavor before serving hot.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Toasted cassava flour adds a unique nutty flavor and helps thicken the stew; do not substitute with regular flour.
- Adjust salt and spices to taste as you cook.
- This stew pairs well with rice or crusty bread for a complete meal.
- For a gluten-free version, ensure vegetable broth and cassava flour are certified gluten-free.
