Slow-Cooked Black Bean and Broccoli Stew
Slow-Cooked Black Bean and Broccoli Stew
Finding good vegetarian slow cooker recipes canbe challenging, which is what inspired this creation. Black beans tend torequire a longer cooking time than most beans, so they’re perfectly suited forslow cooking. The blend of herbs and spices gives this stew a Moroccan feel andcreates a heavenly aroma that will welcome you home after a long day of work.If you want another shortcut, you can look for a North African spice blendcalled ras el hanout. It has many of the same anti-inflammatory spices calledfor here (plus a few extras!). I usually make some red rice or quinoa forserving during the stew’s last half hour of cooking.
Ingrediënten
- 1 cup dried black beans soaked overnight
- 4 cups water
- 1 small white onion diced
- 1 teaspoon ground black mustard seed
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground fennel seed
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 teaspoons sea salt
- 1 head broccoli separated into florets
- Rice or quinoa for serving
Instructies
- Rinse and drain the beans and put them in a slow cooker with the water, onion, and all of the spices except for salt.
- Cover and cook on low for 8 hours.
- Add the salt and broccoli, cover, and cook for another 30 minutes.
- Serve over rice or quinoa.
- Phytonutrients in broccoli have been found to suppress the inflammatory signaling system and may also decrease allergic responses that lead to inflammation.
