Winter is all about having a good stew, if you ask me. Soups are fine but at the end of the day, I am a stew gal. I like something in one bowl that is hearty and filling. I keep canned beans handy for a quick meal and this weekend, I decided to spruce up a can of black beans with some extra flavor and color.

This recipe has some classic Mexican flavors - chipotle peppers, garlic, cumin, and coriander. But I also added in a few stalks of Swiss chard for some extra nutrition and color. Finish with a generous squeeze of lime and you have a filling meal with layers of flavor in about 20 mins.

Serves 2

Ingredients

• 2 tsp oil

• 1/2 cup chopped onions

• 2 cloves garlic, chopped

• 1 chipotle pepper in adobo sauce, 2 tsp sauce

• 1 tbsp tomato paste

• 1/2 plum tomato, chopped

• 1/2 tsp ground cumin

• 1 tsp ground coriander

• 1 can (15 oz) black beans

• 3-4 stalks Swiss chard, leaves and stalked separated and chopped

• 1/2 cup water or broth

• salt to taste

Method

Start by heating up the oil in a pot, over medium heat. Once shimmering, add in the onions and garlic and sauté until lightly browned, about 5 mins. Next add in the chipotle pepper, adobo sauce, tomato paste, and tomato. Let cook and develop some deep color, about 2-3 mins.

Now add in the cumin, coriander, and Swiss chard stalks. Let the stalks soften, about 2 mins. Lastly, add in the black beans and broth (or water). Season with salt and cook covered, for 8-10 mins.

Then add in the Swiss chard leaves and soften for a few minutes. Remove from the heat and season with more salt if needed. Serve with a wedge of lime!