Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large cazuela or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in the cazuela over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the bell peppers, zucchini, and yellow squash and sauté for another 5 minutes.
4. Stir in the diced tomatoes, black beans, vegetable broth, cumin, smoked paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.
6. Stir in the chopped cilantro and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 31g
Protein: 8g
Fiber: 9g
Substitutions for ingredients:
- You can use any color bell pepper you like.
- If you don't have vegetable broth, you can use water or chicken broth.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- You can add other vegetables like corn, mushrooms, or eggplant.
- You can add a can of chickpeas or kidney beans for extra protein.
- You can add a diced jalapeño pepper for some heat.
Tips and tricks:
- Make sure to chop the vegetables into bite-sized pieces so they cook evenly.
- You can make this recipe ahead of time and reheat it when ready to serve.
- Serve with rice or crusty bread to soak up the delicious sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in the cazuela with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, avocado slices, or a dollop of sour cream.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Rice, crusty bread, or roasted potatoes.
Troubleshooting advice:
- If the cazuela is too dry, add more vegetable broth or water.
- If the vegetables are still too firm after 20-25 minutes, let simmer for another 5-10 minutes.
Food safety advice:
Make sure to cook the vegetables until they are tender and the internal temperature reaches 165°F to ensure they are safe to eat.
Food history:
Cazuela is a traditional Spanish dish that is typically made with meat, but this vegetarian version is just as delicious.
Flavor profiles:
This dish is savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with rice or crusty bread.
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Region: Chilean