dinner · lunch · Peruvian-inspired
Aji-Lime Black Bean & Snap Pea Stew
A tangy take on stew, with black bean, snap pea, and an aji-lime finish.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 2 cup canned black beans, drained and rinsed
- 4 cup snap peas
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 3 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 tablespoon aji amarillo paste
- 3 cup low-sodium vegetable broth
- 2 cup diced tomatoes
- 1 each bay leaf
Equipment
Large pot
How to make it
- 1
Heat the olive oil in a large pot; cook the black bean with the snap pea, bay leaf, and salt for 5 minutes.
- 2
Stir in the lime juice, cumin, aji amarillo paste, vegetable broth, and tomato; simmer gently. Cook until the black bean is hot and the vegetables are tender.
- 3
Continue simmering until the snap pea is tender and the stew has thickened slightly.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.