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Cumin-Spiced Red Bean Stew with Carrots and Collard Greens
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 4 medium carrots, sliced into rounds
  • 4 cups vegetable broth
  • 2 (15-ounce) cans red beans, drained and rinsed
  • 1 bunch collard greens, stems removed and leaves chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cumin and cook for 1 minute until the cumin smells toasted.
  • Add the carrots and stir to coat them with the spices. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes so the carrots begin to soften.
  • Stir in the red beans, salt, and black pepper. Let the stew simmer for another 10 minutes. Add the collard greens and cook until they wilt and turn tender, about 8 minutes. Taste and adjust salt if needed before serving.

Notes

Simmer the collard greens just until they lose their raw bite rather than cooking them down to mush. If the stew thickens too much on the second day, add a splash of broth when reheating. Skip the salt until the end if your broth is already seasoned.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife