Recipe: Black Bean Stew

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 carrots, diced
1 red pepper, diced
1 cup mushrooms, sliced
2 cups spinach, stems removed
2 teaspoons cumin
1 teaspoon dried oregano
1 tablespoon chili powder
Dash of cayenne pepper (optional)
1 large can (29 oz) black beans, including liquid
1 can (15 oz0 diced tomatoes

1. Saute onion, garlic, carrots and red pepper in olive oil until carrots just begin to become tender. Add mushrooms, spinach and spices, cooking until spinach is wilted.

2. Add all remaining ingredients. Bring to a boil. Simmer for 15 minutes.

Recipe by Bill Bradley, R.D.