Black Bean Stew
2 Tbsp. oil
1 tsp. dried oregano
1 tsp. whole cumin, crushed
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 (I used diced, but crushed would be better)
1 cup vegetable broth
4 cups cooked black beans (or two cans, drained & rinsed)
salt to taste
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.