Categories: entree, soup, vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, cut into 1/4- to 1/2-inch dice (1 cup)
• 1 medium carrot, cut into 1/4- to 1/2-inch dice
• 1 rib celery, cut into 1/4- to 1/2-inch dice (about 2/3 cup)
• 1/2 teaspoon salt
• 2 teaspoons chili powder, or to taste
• 2 tablespoons double-concentrated tomato paste (may substitute 1/4 cup tomato paste)
• 3 cups cooked black beans (see NOTES)
• 1 pound all-purpose potatoes, peeled and cut into 1/2- to 3/4-inch dice (about 2 1/2 cups)
• About 2 cups water or vegetable broth
• 8 ounces vine-ripened tomatoes, cored and coarsely chopped (2/3 cup)
• 2 to 3 tablespoons chopped cilantro leaves, or to taste
• Juice and finely grated zest of 1 lime
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 tablespoon olive oil

Directions

1. For the stew: Heat the oil in a skillet or shallow braiser large enough to hold all of the ingredients (at least 12 inches wide) over medium heat.

2. Add the onion, carrot, celery and 1/4 teaspoon of the salt; cook, stirring occasionally, for 10 to 12 minutes, until the vegetables have softened but not browned. Reduce the heat as needed if they are cooking too fast.

3. Increase the heat to medium if needed; add the chili powder and tomato paste. Cook, stirring, for 1 to 2 minutes, then add the beans, potato, water and the remaining 1/4 teaspoon salt. Stir to combine; when the liquid just starts to bubble at the edges, cover and reduce the heat to medium-low. Cook for 25 to 30 minutes, until the potatoes are tender. Remove from the heat.

4. While the stew cooks, make the salsa: Combine the tomatoes, cilantro to taste, lime juice and zest, sugar, salt and oil; mix well.

5. Divide the stew among individual bowls; top each portion with a generous tablespoon of the salsa. Serve warm.

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