A hearty and flavorful black bean stew with a smoky chipotle kick, perfect for a comforting meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sauté the vegetables effectively.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the minced garlic and grated carrot, cooking until fragrant.
Grating the carrot helps it cook faster and blend into the stew.
Mix in the cumin, smoked paprika, and chopped chipotle peppers, cooking for 1 minute.
Toast the spices briefly to release their flavors.
Add the tomato paste and stir to combine.
Tomato paste adds depth and richness to the stew.
Pour in the canned black beans with their liquid and a splash of water. Stir well.
The liquid from the beans enhances the stew's flavor.
Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes.
Stir occasionally to prevent sticking.
Stir in the red wine vinegar and honey, adjusting seasoning to taste.
Balance the flavors with vinegar for acidity and honey for sweetness.
Serve the stew hot, garnished with fresh cilantro.
Cilantro adds a fresh and vibrant touch to the dish.
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