Moroccan-Style Carrot Apricot Masala Black Bean Stew

Ingredients

• 16 ozCanned Black Beans
• 4 cupsVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozChayote
• 10 ozCarrot
• 3 ozDried Apricot
• 1 tbspGaram Masala
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Black Beans. Chop the Yellow Onion, mince the Garlic, cut the Chayote into bite-size pieces, and prepare the Carrot, Dried Apricot, Garam Masala.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Chayote, and Carrot, Dried Apricot, Garam Masala with the Table Salt for 6 minutes.
3. Add the Canned Black Beans and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.