Black Bean Stew with Vegetables and Tomatoes

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, cut the red pepper, yellow pepper, zucchini and tomatoes into medium cubes.

   KnifeCutting board
2. 2
   Heat the olive oil in a wide pot over medium heat.

   ⚙ Pan-fryingStoveWide, shallow pot
3. 3
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add the red pepper, yellow pepper and zucchini and fry 5 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
2. 6
   Add the cumin, paprika, chili pepper and salt and stir.
3. 7
   Add the tomatoes and cook 10 minutes.

   Stove
4. 8
   Add the black beans and bring to a boil.

   Stove
5. 9
   Turn down the heat, cover and simmer 10 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 10
   Add the lemon juice and stir.
7. 11
   Sprinkle the cilantro on top.
8. 12
   Slice the avocado and serve alongside the stew.

   KnifeCutting board