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Veggie Black Bean Stew
Prep Time: 15 min
Cook Time: 1¼ hours
Servings: SERVES 5
Ingredients
2 tablespoons Sue Bee Honey
2 large onions
5 tablespoons sour cream
5 tablespoons monterey jack cheese
1/4 cup fresh cilantro
1/2 teaspoon dried oregano
2 teaspoons ground cumin
4 teaspoons chili powder
2 tablespoons tomato paste
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
3 (15 ounce) cans black beans
1 tablespoon olive oil
1/4 cup chicken broth
2 tablespoons garlic
1/2 cup red bell pepper
1/2 cup carrot
1/2 cup celery
2 tablespoons green onions
Directions
- In a Dutch oven or large suacepan, saute the onions, celery, carrot, red pepper and garlic in 1/4 cup chicken broth and 1 tbsp olive oil until tender.
- Add the beans, can broth, tomatoes, tomato paste, honey, chili powder, cumin, and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
- Stir in the cilantro. Simmer until stew thickens (about 5-15 minutes longer).
- Garnish with cheese, sour cream, and green onion.
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