- 1 tbs olive oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 3 cans of black beans
- 4 cups of vegetable stock
- 1 can diced tomatoes
- 2 tbsp mirin (apple juice)
- 1 tbsp tamari
Directions
- In large pot over medium heat, sauté onion in oil with a touch of sea salt for 3 minutes. Add garlic, celery, carrots, cumin, and cayenne. Sauté 8 minutes or until carrots are tender.
- Add beans to pot along with stock, tomatoes, mirin, and tamari. Bring to a simmer and cook 30 minutes to combine flavors. Season with salt and pepper.
Enjoy!