Black Beans & Carrots Recipe

Heat a large skillet or medium saucepan over medium heat. Add the olive oil and let it warm until shimmering, about 1 minute.

Add the diced onion and a pinch of salt. Sauté until translucent and lightly golden, about 6–8 minutes, stirring occasionally so it doesn’t brown too quickly.

Add the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant.

Stir in the ground cumin, smoked paprika and red pepper flakes and cook for another 30 seconds to bloom the spices.

Add the sliced carrots and diced red bell pepper to the pan. Toss to coat in the aromatics and spices and cook for 4–5 minutes, stirring occasionally, until the carrots begin to soften.

Stir in the tomato paste and cook for 1 minute, scraping any browned bits from the pan so the paste grows slightly caramelized.

Add the drained black beans and the vegetable broth (or water). Stir to combine, bring the mixture to a gentle simmer, then reduce heat to medium-low.

Cover and simmer for 12–15 minutes, or until the carrots are tender when pierced with a fork and the flavors have melded. If the mixture seems dry, add up to 1/2 cup more liquid.

Uncover and simmer an additional 2–3 minutes to reduce and thicken the sauce slightly, stirring occasionally.

Stir in the ground coriander, black pepper and kosher salt. Taste and adjust seasoning as needed (add more salt, pepper or a pinch of sugar if the tomatoes are too acidic).

Remove from heat and stir in the lime juice and chopped cilantro. If using, fold in the diced avocado gently.

Let the dish rest for 2 minutes, then serve hot over rice, quinoa, in a tortilla, or alongside greens. Garnish with extra cilantro and a lime wedge if desired.