This post will be quick and easy, just like this recipe. Which is exactly what I need right now with everything going on. I made this the other night in an effort to make something hearty, healthy and satisfying without having to spend at least an hour in the kitchen. Since we are getting ready to hit the road this weekend for SXSW in Austin, every minute counts. This is where cooking dinner in a crock-pot comes in. No matter how busy I am though, I insist on eating as healthy as I can, especially at times like this. It is when you need nutritious goodies and healthy energy the most!
This stew was super easy to toss together and it made the house smell amazing all day long while it cooked. Plus, we’ve been enjoying the leftovers ever since. You can have fun with the toppings on this or keep it as simple as you’d like. Additionally, if you want to saute the veggies first, you can do that too, but I like keeping my crock-pot cooking as easy and quick as I can. After all, that is the entire point of it, in my opinion anyway.
This recipe is similar to my crock pot black bean soup, but I thought leaving the beans whole and adding in the quinoa and diced tomatoes would make it more stew-like and a fun change. The quinoa was a subtle addition but it was nice. I think I could actually get away with adding in 1 full cup, but I didn’t want the quinoa to steal the show! The bonus, this stew is naturally vegan and gluten-free. Feel free to play around with the spices making it to your liking, maybe adding in some cumin or leaving out the cinnamon, etc. Make it your own.
Do you have a favorite crock-pot meal? What do you like most about cooking in a crock-pot or slow-cooker?
1-2 dried chipotle peppers for topping: Load all of the ingredients into your slow-cooker, stir to combine. If you wish to saute the onion, garlic and bell pepper first, you can, but I like to make crock-pot cooking as simple and quick as possible. Cook on high for about 4 hours, or on low for 6-8, until the black beans are tender. Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) and the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, hot sauce, etc.
serves 6-8
1lb of dried organic black beans, rinsed and picked over
3/4 cup uncooked quinoa, rinsed and picked over
1 28-ounce can organic diced tomatoes
1 red onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 dried cinnamon stick
2 teaspoons chile powder
1 teaspoon coriander powder
1/4 cup fresh cilantro
7 cups water
salt and pepper to taste
cilantro
green onions, thinly sliced
lime wedges
avocado
{ 13 comments… read them below or add one }
LOVE this stew! Such wonderful flavors and gorgeous photos! You have an awesome blog, glad to your new follower
Beautiful!
Looks great! I will have to try this sometime soon. The weather sucks in Dallas right now, so I really want a bowl of this right now. Enjoy Austin!
I am so making this tomorrow, it looks and sounds amazing! I don’t have a slow-cooker but that won’t keep me from making it:) Thanks a lot for sharing this Beth.
I’ve pinned so many recipes from your site today and just had to say thanks for all the yummy healthy eating inspiration!
I love one pot complete meals. this stew looks so gorgeous!
Thanx for the inspiration. I’ve adaped it slightly to what was in my cupboard, and posted on my blog (http://trudysfood.wordpress.com/2012/03/18/black-bean-and-quinoa-stew/)
Love your blog!
I’m a bit late with the feedback but the stew was AMAZING! I cooked it on the stove and had to make a few adjustments (didn’t have chipotles and quinoa). The smoky flavour and the addition of cinnamon made it so appetizing. I’ve blogged about it and linked back to your page. Thanks again for this wonderful recipe:)
I am so glad I found you I just became a vegan in January this year. I will be visting you a lot thank you Mary
The flavors are great, but I think I will add some molasses to settle down the acidity. I also threw in a teaspoon of cocoa powder.
This is what I’ll be making to get through Hurricane Sandy. Let’s hope my power doesn’t go out while the crock pot is still running. I’ll leave out the bell peppers but definitely not the chipotle!
Sara recently posted..Walnut Giveaway!
Sara, first off please stay safe and I hope you guys stay out of harms way. Sending you good thoughts, it isn’t supposed to hit here until later tonight.
I hope the stew helps you get through the day and I hope your power stays on long enough for it to cook
Take care.
This recipe sounds delicious! I would like to make this for dinner tomorrow but am wondering if I were to use canned black beams how much do you suggest I use?
Thank you!
{ 2 trackbacks }