Love for Food

As I am typing this blog post out I am eating a bowl of leftovers for lunch. Yum! This is a hearty stew. What I loved about it was that it was low meat (or no meat). Great for Friday's during lent when you are trying to come up with meatless ideas. The black bean/chorizo/coconut milk makes this have a unique and earthy flavor. Those ingredients make this dish have a sweet/spicy/salty combo. It has a slight bit of heat, but if your a heat lover like me, you might have to add some extra. I added a couple of drops of hot sauce at end, for that extra wow. Serve over rice. You can also eat this as a side instead of your typical rice and beans.
Ingredients: Serves Six
1 tablespoon olive oil
1/2 an onion, finely chopped
3 carrots diced1 clove garlic, minced
1 teaspoon ground cumin
2 bay leaves
1/2 teaspoon kosher salt2 chopped chipotle chile in adobo2 {15 ounce} cans black beans, rinsed & drained
1 {15 ounce} can light coconut milk1 can diced tomatoes1/2 pound sausage/chorizo (optional)

Method:

• Heat the olive oil in a medium saucepan.
• Add the onions & saute for about 3 minutes, or until they begin to soften.
• Add the carrots & garlic; saute for another 2 minutes. (add loose sausage meat at this stage)
• Stir in the spices & chipotle chile; cook for another minute. Add the beans, tomatoes & coconut milk; stir to combine & bring the mixture to a boil.
• Reduce the heat to a simmer & cook for 30 minutes, or until thickened. Taste for seasoning; adjust if necessary & serve.