Cuban black bean stew

1 large yellow onion
1 green bell pepper
4 garlic cloves
8 oz peeled baby carrots
2 celery stalks
4 fresh tomatoes
2 tbsp olive oil
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 bay leaf
2 cups dried black beans
2 chicken bouillon cubes
4 cups water
4 tbsp balsamic vinegar

1.peel and chop onion into 1/2 inch pieces. Remove the stem and seeds from the green pepper; chop the pepper into 1/2 inch pieces. Peel the garlic cloves and mince. Cut the baby carrots in half. Chop the celery into 1/2 inch pieces. Chop the tomatoes into 1/2 inch pieces.
2. Heat the olive oil in a large skilllet on med-high heat on stovetop. add the onion, green pepper, garlic, and ground spices. Saute, stirring constantly, until the onions are soft, about 5 minutes. Drain off the oil and place the mixture in the Slow Cooker.
3. Add the carrots, celery, black beans, bay leaf, tomatoes, and crumbled bouillon cubes to the slow cooker. Add the water; stir until all ingredients are mixed. Cooked covered on low 8 to 10 hours.
4. 10 minutes before serving, stir in the balsamic vinegar.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user RUNAMYRUN1.