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Black Bean Stew

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Makes: 4 servings adjust
A hearty one-pot meal that is both quick and economical. You can make it as thin or thick as you like by adding more or less broth.



  • 1 pound Ground Beef
  • 12 cup Onion, chopped

Step 1

In a 5-quart Dutch oven, begin breaking up and browning the ground beef. Add the onions as they are chopped. Cook over medium heat until the beef is no longer pink. Drain.


  • 1 12 cups Potatoes, peeled and cut into 1/2 inch dice
  • 15 ounces Canned Black Beans, undrained
  • 4 ounces Canned Mild Green Chili Peppers, chopped
  • 1 12 cups Beef Stock, or more to taste
  • 1 tablespoon Chili Powder, or more, to taste

Step 2

Add diced potatoes, beans with their liquid, diced green chilies, beef stock and chili powder to beef mixture. Stir well. Simmer, covered, for 15-20 minutes or until potatoes are tender. Uncover and simmer a few more minutes until desired thickness. If stew looks like it's getting too dry, add more beef stock. If at the end it's too thin, cook a little longer.


  • 12 cup Sour Cream, optional
  • 2 tablespoons Fresh Cilantro, chopped, optional

Step 3

To serve, ladle stew into bowls. Top with a dollop of sour cream and a sprinkle of chopped cilantro.

Step 4

Note: Stew can be cooked until really thick and used to stuff a pita to make a hot sandwich.
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