Black Bean Stew

Tod picked up a bag of Bolivian black beans yesterday and made this wonderful stew in our pressure cooker. If you don’t have a pressure cooker, you could try pre-cooking the beans or using canned beans.
Black Bean Stew
serves 4-6
250 gr black beans, soaked
1 large onion, roughly chopped
2 cloves garlic, roughly chopped
1 cup mushrooms, chopped
1 bell pepper (any color)
1/2 carrot, diced
900 ml water
1/2 tsp chili powder
1/2 tsp cumin seeds
1/2 tsp paprika
2 potatoes, diced
1 tsp salt
1/2 tsp black pepper
1 tomato, chopped
cilantro, chopped
lemon wedges
Saute the onion, garlic, peppers, mushrooms and carrot until soft and wilted. Add spices, beans & water. Close the pressure cooker and bring to recommended bean pressure and cook for the recommended bean time. (Its 2nd ring for 20 minutes in ours; check your manual). When the beans are cooked, depressurize the pan and add in the potatoes, salt and black pepper. Cook for 10-15 minutes or until potatoes are soft. Serve topped with tomatoes, cilantro and a lemon wedge.