Creole chili with black beans

Ingredients for 4 servings:

• 200 g beans, black
• 1 ½ liters of water
• Oil for frying
• 2 onions
• 2 garlic cloves
• 1 bell pepper(s)
• 2 can/n tomatoes, peeled, 400 g each
• ½ tube(s) tomato paste
• salt and pepper
• ½ tsp cumin powder
• 3 cloves
• ½ tsp cinnamon powder
• ½ tsp allspice powder
• 1 tsp chili powder, depending on your preference
• 2 tbsp sugar or stevia or honey or sweetener
• ½ tsp smoked salt
• 4 stalks coriander, freshly chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours

spicy and vegan

Soak the beans overnight and then cook in a pressure cooker for 40 minutes. Do not add salt! Alternatively, you can use canned beans, which saves time. If you can’t find black beans, you can also use kidney beans. Chop the onion and garlic, fry in oil, add the beans, pour in the broth, and add the spices. Add the tomatoes, adding water if necessary. After 40 minutes, simmer, thicken with tomato paste. Finally, sprinkle the cilantro over the top. Serve with rice, flatbread, tortillas, or eat the stew as is.