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Latin American · Main
Costa Rican Spinach, Potatoes and Black Beans
Potatoes, black beans and baby spinach simmer in a cumin-spiced tomato sauce with a hint of chili heat. A rustic one-pan stew that begs for crusty bread to mop up the sauce.
- YieldServes 3
- Hands-on15 min
- Total28 min
- Difficulty
Ingredients
- 1 tbspextra-virgin olive oil
- 160 gonion, chopped
- 2 clovesgarlic, finely chopped
- 1 canno-salt-added diced tomatoes with jalapeño chilies, 411 g (14.5 oz) can, with juices
- 1 cansliced potatoes, 425 g (15 oz) can, rinsed and drained
- 1 canblack beans, 425 g (15 oz) can, rinsed and drained
- 120 mlwater
- 1 tbsptomato paste
- 1 tspground cumin
- to tastesalt and black pepper
- 150 gbaby spinach, about 5 cups
- 15 gfresh cilantro, chopped
To serve
- to tastehot sauceoptional
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