MAIN DISH

SPICY BLACK BEAN AND POTATO STEW WITH TOMATO SALSA

Double-concentrated tomato paste comes in a handy tube and is available in the Italian section of most supermarkets. It can be refrigerated for months.

To cook beans, place 1 cup dried black beans or small white beans in a medium bowl; add water to cover by at least 1 inch and let soak overnight at room temperature.

Drain, then transfer to a medium saucepan. Add enough water to cover the beans by an inch or two. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 90 minutes or until tender.

Drain the beans, then spread them on a baking sheet to cool. Use right away, or transfer to an airtight container and refrigerate for up to 4 days. (This should yield about 3 cups total.)

FOR THE STEW

• 1 tablespoon olive oil

• 1 medium onion, cut into ¼- to ½-inch dice (1 cup)

• 1 medium carrot, cut into ¼- to ½-inch dice

• 1 rib celery, cut into ¼- to ½-inch dice (about 2/3 cup)

• ½ teaspoon salt

• 2 teaspoons chili powder, or to taste

• 2 tablespoons double-concentrated tomato paste (may substitute ¼ cup tomato paste; see notes)

• 3 cups cooked black beans (see notes)

• 1 pound all-purpose potatoes, peeled and cut into ½- to ¾-inch dice (about 2 ½ cups)

• About 2 cups water or vegetable broth

FOR THE SALSA

• 8 ounces vine-ripened tomatoes, cored and coarsely chopped ( 2/3 cup)

• 2 to 3 tablespoons chopped cilantro leaves, or to taste

• Juice and finely grated zest of 1 lime

• ¼ teaspoon sugar

• 1/8 teaspoon salt

• 1 tablespoon olive oil

For the stew: Heat the oil in a skillet or shallow braiser large enough to hold all of the ingredients (at least 12 inches wide) over medium heat.

Add the onion, carrot, celery and ¼ teaspoon of the salt; cook, stirring occasionally, for 10 to 12 minutes, until the vegetables have softened but not browned. Reduce the heat as needed.

Increase heat to medium if needed; add chili powder and tomato paste. Cook, stirring, for 1 to 2 minutes, then add the beans, potato, water and the remaining ¼ teaspoon salt. Stir to combine; when the liquid just starts to bubble at the edges, cover and reduce the heat to medium-low. Cook for 25 to 30 minutes, until the potatoes are tender. Remove from the heat.

While the stew cooks, make the salsa: Combine the tomatoes, cilantro to taste, lime juice and zest, sugar, salt and oil; mix well.

Divide the stew among individual bowls; top each portion with a tablespoon of the salsa. Serve warm. Makes 4 to 6 main-course servings or 8 side-dish servings.

Per serving (using water, not broth; based on 6): 240 calories, 10 g protein, 40 g carbohydrates, 5 g fat, 1 g saturated fat, 0 cholesterol, 251 mg sodium, 11 g dietary fiber, 4 g sugar.

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