Lunch

Black Bean and Cauliflower Stew is for Lunch.

Black Bean and Cauliflower Stew takes 120 minutes to prepare.

Black Bean and Cauliflower Stew takes 30 minutes to cook.

Black Bean and Cauliflower Stew makes 1 servings.

The ingredients for Black Bean and Cauliflower Stew are:

3 C. Black Beans, cooked
4 c. Cauliflower, raw, florets
1 c. carrots, raw, chopped
4 c. tomatoes, raw, chopped
3 c. water
1 c. garlic, raw, chopped
2 c. onions, raw, chopped
1 TBSP Extra Virgin Olive Oil
4 TBSP Chiles in Adobo, chopped (less if you are sensitive to heat)

Here is how you make Black Bean and Cauliflower Stew:

The best way to do this is to cook the majority of things separately, then combined.Chop Cauliflower and Carrots. Boil together for 10 minutes, until fork tender. Remove from water. And set aside.Chop tomotoes, and place them in a skillet. No oil necessary. sprinkle some salt. Let them stew themselves. They will produce their own water. Stew for about 20 minutes. Set aside for later.Saute Garlic and Onions separately. Once both are slightly browned, add both to a large soup pan. On top of them, add the tomatoes, cauliflower, carrots, beans and chili. 3 cups of water, or just enough to cover the contents in the pot.Salt and pepper to your taste. Stew for 30 minutes, then mash with a potato masher to thicken the soup.Enjoy. Consider serving with roasted corn kernels on top.Number of Servings: 1Recipe submitted by SparkPeople user JBSCHUMACHER.

The nutritional information for Black Bean and Cauliflower Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,430.1

• Total Fat: 21.2 g
• Cholesterol: 0.0 mg
• Sodium: 282.8 mg
• Total Carbs: 260.4 g
• Dietary Fiber: 76.8 g
• Protein: 76.3 g

The dietary needs meet for Black Bean and Cauliflower Stew is Gluten Free