Brazilian Black Bean Stew

• a glug of olive oil2 tbsp olive oil
• 1 large onion, diced1 yellow onion, diced
• 2 bell peppers, diced2 red bell peppers, diced
• 4 cloves of garlic, minced4 cloves garlic, minced
• a big spoonful of smoked paprika1 tbsp smoked paprika
• about 1 1/2 tsp of cumin1 1/2 tsp ground cumin
• 2 bay leaves2 bay leaves
• a big spoonful of tomato paste2 tbsp tomato paste
• 3 cans of black beans, with their liquid3 cans black beans
• about 1 1/2 cups of vegetable broth1 1/2 cups vegetable broth
• 1 lime, juiced1 lime, juiced
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped
• salt to tastesalt, to taste
• pepper to tasteblack pepper, to taste

Steps

1. Warm the olive oil in a large pot over medium heat. Add the onion and bell peppers and cook until softened, about 7 minutes.
2. Stir in the garlic, smoked paprika, cumin, and bay leaves. Cook for 1 minute, until fragrant.
3. Add the tomato paste and stir for another minute so it darkens slightly.
4. Pour in the black beans with their liquid and the vegetable broth. Bring to a gentle simmer.
5. Simmer uncovered over low heat for 25 to 30 minutes, stirring occasionally, until thick and creamy. Mash some of the beans against the side of the pot to thicken it.
6. Stir in the lime juice and season with salt and pepper. Fish out the bay leaves.
7. Top with cilantro and serve over rice or with crusty bread.