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Ingredients
- 2 Tbsp. oil
- 1 cup vegetable broth
- 1 tsp. dried oregano
- 4 cups cooked black beans
- 1 tsp. whole cumin, crushed
- salt to taste
- 1/2 tsp. black mustard seed, crushed
- 2 tsp. chipotle powder, or to taste
- 1 medium onion, diced
- 5 cloves garlic, minced
- small can fire-roasted tomatoes
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Directions
Heat the spices in the oil for a few minutes, until they sizzle. Add the onion and garlic (plus extra olive oil for flavor and richness if you don't mind the calories) and saute a few minutes, until mostly soft. Add tomatoes, broth, and black beans, and simmer 30-60 minutes, covered, to blend the flavors.
Garnished here with vegan sour cream (this was a homemade one with a raw cashew base), pumpkin seeds, and a dusting of smoked Spanish paprika
Vegan Sour Cream:
3/4 cup raw, unsalted cashews
1 cup water
1 tsp. cider vinegar, white wine vinegar or lemon juice
1/4 tsp. dry mustard (or 1/2 tsp. dijon)
1 Tbsp. minced shallot
salt to taste
Blend cashews with 1/2 cup of the water into a thick, coarse puree. Gradually add the rest of the water and blend, blend, blend until perfectly smooth and the consistency of sour cream (you may need to adjust the water). Add remaining ingredients and mix well.
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