Brazilian Black Bean Stew

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I adapted this recipe from:
A Diet For All Seasons by Elson M. Haas, MD

Olive oil
1 large yellow onion, chopped
2 cloves garlic, minced/crushed
2 stalks celery, chopped
2 carrots, peeled & chopped
2 small green peppers, chopped
1 lb potatoes (white or sweet) peeled & chopped
1 bunch leafy greens (collard greens, kale, spinach)
2 15 oz. cans black beans
1 28 oz. can diced or crushed tomatoes
1 large bay leaf
1 tsp ground coriander
1 cup red wine
1 cup vegetable broth
Tamari to taste (for salt & flavor)
1/4 tsp cayenne pepper

Chop all the veggies.
Sauté the onion in the olive oil until tender & brown.
Add garlic and stir.
Remove from heat.
Put everything in the slow cooker except the greens.
Cook for 10-12 hours on low.
Remove bay leaf.
Stir in greens into hot stew until wilted.
Serves 6-8 as entree on its own, more as a side.
YUM!!!! Fall!!! 🙂

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