Ingredients
- 1 tablespoon oil
- 1 onion, finely chopped
- 1 carrot, scrubbed and finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 cup walnuts, finely chopped
- 2 garlic cloves, minced
- 1⁄8 teaspoon cayenne pepper (if you like it spicy)
- 2 teaspoons ground coriander
- 3 (15 ounce) cans kidney beans (about 4 cups), drained and rinsed
- 1⁄2 cup finely chopped cilantro and/ or parsley, plus more for garnish
- 2 tablespoons balsamic vinegar (or whatever kind of vinegar you have)
- 3 cups water
Prep Time: 75 Minutes I Makes: 6 servings
Directions
- Put the pot on the stove and set the heat to medium. Add the oil, onion, carrot, and salt, and sauté until the onion looks clear, about 5 to 7 minutes.
- Add the walnuts, garlic, cayenne, and coriander, and cook, stirring, until you can really smell the garlic, about 1 minute.
- Add the beans, herbs, vinegar, and water, and turn the heat up to high. When the stew comes to a boil, turn the heat down to medium low and simmer the stew partially covered, stirring occasionally, until the stew is thickened, 30 45 minutes.
- Serve right away or transfer to a container and refrigerate up to 2 days.
