Monday, October 02, 2006
Black Bean and Chard Stew
Tonight witnessed a rare occasion where I was in the midst of chopping vegetables and I still had no idea what I was going to make. I knew I wanted to use up the chard we got at the market this past weekend and I figured a stew of some sort would be good. Then I had a vague recollection of an old Cuban stew recipe we still make once in a while with olives, tofu and tomatoes. Tonight's stew didn't turn out much like that but it started with that idea anyway. I can't offer you a recipe because I didn't measure anything but I can tell you that I got it going by cooking onions, red bell pepper, red Anaheim chile, celery and some of the chard stems in olive oil with salt & pepper. Then I added some garlic along with paprika and cumin. Next in went some crushed tomatoes, veggie broth and tomato paste and then the coarsely chopped chard leaves. Then a can of black beans, some chopped green olives, and finally some red wine vinegar along with a bit more salt. We just had it with some bread but it'd be good over rice too.