3tablespoonschilies in adobo sauceor less for a not so spicy stew
2 - 28ozcans of diced tomatoes.Very good with fire roasted tomatoes. I used 2 small cans fire roasted diced and one 28 oz no salt added diced tomatoes
3cupsvegetables stockI used 3/4 cup port and the balance water with a bouillon cube t make a total 3 cups
salt and pepper to taste
zest of 1 large orange
Heat oil over medium heat and sauté onions until tender - about 5 minutes. Add beans, tomatoes, chillies and roasted red peppers. Bring to a boil, then reduce and simmer for 25-30 minutes. Part way through cooking use a potato masher and mash a few of the beans. Don't noticeably change the texture of the stew, just enough to release some of the starch from the beans and give the finish stew a thicker consistency. Just before serving (I did this the next day) add orange zest and thyme.
adapted from Runner's World magazine, December 2012 issue
Roasted Red Pepper and Black Bean Stew https://www.infinebalance.com/roasted-red-pepper-and-black-bean-stew/