Black Bean & Sweet Pepper Stew Recipe
A balanced meal with grains, beans and vegetables, all baked under a thick crust of cheesy cornbread.
2 tbsp olive oil
1 cup chopped onion
1 tbsp chopped garlic
1/2 cup diced celery
1/2 cup diced carrot
2 cups chopped red and yellow peppers
2 tsp ground cumin
1-2 tsp minced jalapeño pepper, or to taste
1 tsp chili powder
1 28-oz. can of plum tomatoes and juice, coarsely chopped
1 14-oz. can of black beans, rinsed and drained
1/4 cup red wine
2 tbsp chopped parsley
2 tbsp lemon juice
Salt and freshly ground black pepper to taste
3 oz. cheddar cheese, sliced
1/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp chili powder
1 egg, lightly beaten
1/2 cup milk
1 tsp minced jalapeño pepper
2 tbsp melted butter
Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook 3-5 minutes or until softened. Add celery and carrot and cook 3-5 minutes or until onions are translucent and carrots and celery start to soften. Add red and yellow peppers, cumin, jalapeño and chili powder and cook another minute. Add tomatoes and bring to a boil.
Step 2: Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Add beans, red wine, lemon juice and parsley and season well with salt and pepper. Simmer another 5-7 minutes to combine flavours.
Step 3: Transfer the bean mixture to an 8-cup baking dish and cover with sliced cheddar cheese.
Step 4: Preheat oven to 350°F.
Step 5: To make the cornbread topping, combine cornmeal, flour, sugar, salt, baking powder and chili powder in a medium bowl. Stir in egg, milk and jalapeño. Stir in butter. Pour batter over stew and place baking dish on a baking sheet in case of spillovers. Bake 20-25 minutes or until a toothpick inserted into the cornbread comes out clean.