½ teaspoon dried oregano, Mexican oregano if possible
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cayenne. optional
¼ teaspoon sweet paprika
4 cups cooked black beans or cans, drained
4 cups vegetable broth
To serve
Sour cream
Sliced scallions
Salsa
Pumpkin seeds
Cilantro
Instructions
Place oil and onion in a medium-size pot over medium-low heat and cook for 10 minutes until softened.
Add celery and carrots and raise heat to medium. Cook, stirring constantly for 15 minutes until the vegetables are beginning to caramelize.
Add tomato paste and keep stirring until the oil separates and the paste is browning.
Add sweet potato, salt, pepper, oregano, coriander, cumin, cayenne, sweet paprika, beans, and vegetable broth. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
Serve with garnishes.
Recipe by The Gardener Cook at https://www.thegardenercook.com/black-bean-and-sweet-potato-stew/