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Weeknight Black Beans Stew
A weeknight Brazilian black bean stew with cassava and onion, finished with cilantro and coconut milk, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until they begin to catch color, about 10 minutes.
Add the cassava and onion, cooking until softened, about 7 minutes.
Stir in the cilantro and coconut milk for 4 minutes.
Cook the white rice separately and set aside.
Let the stew simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
