This recipe is for my vegan friends. It has been a while since I made this dish. It is veggie packed, gluten free and delicious. This can be made on the stove top or in a slow cooker. It smells so good either way you make it. This would be good with a slice of my focaccia bread.
- 1 c onions, diced
- 1 c carrots, diced
- 1/2 c celery, diced
- 1/2 c red peppers, diced
- 3 garlic cloves, minced
- 1 c dry black beans, soaked overnight
- 3 c vegetable broth
- 1-inch Kombu, thumb size
- 26.46 oz. diced tomatoes (Pomi)
- 1 c. spinach, cut into strips
- 1/2 lime, juiced
- 1/2 c cilantro
- cashew cream, garnish, optional
In a large dutch oven over medium heat add the onions, carrots, celery, red peppers and garlic. Cook until veggies have softened. Add beans, vegetable broth, kombu, tomatoes and lime juice. Bring to a boil. Reduce to a simmer and cook until beans are tender. Just before serving add cilantro and top with a dollop of cashew cream.
Serve. Eat. Enjoy.