Cuban Black Beans with Carrots

Cuban Black Beans with Carrots

2 T olive oil or butter
1 onion, small diced
2 garlic cloves, minced
1 t cumin
1 t ground coriander
1 t paprika
4 large carrots, small diced
1 yellow, orange or red pepper, small diced
1 8oz can tomato sauce, plus one can of water
2 T chopped fresh parsley
2 cans black beans, rinsed and drained
Salt and pepper to taste
limes
sour cream
cooked brown rice or quinoa

In a large skillet or enameled dutch oven, saute onions, garlic and spices in the oil until the onions begin to soften.  Add the carrots and saute for a few minutes.  Add the peppers and saute a couple more minutes.  Add salt, black pepper, parsley, tomato sauce and water.  Simmer until the vegetables are tender. About 10 minutes.  (I prefer my carrots to maintain a slight crunch.)  Add black beans and simmer until heated through. Salt to taste.  Serve with fresh lime and sour cream over brown rice or quinoa.

***This doesn't look too impressive, but all my kids love it!  The original recipe called for sweet potatoes instead of carrots.  We've loved it so much with the carrots, I haven't tried the sweet potatoes yet!