Black Bean Carnitas Stew
1 Can Organic Black Beans - rinsed and drained 1 Can Cuban Style Black Beans 1 Pkg Carnitas - prepared in microwave according to package 1 Box Organic Chicken Broth 10 TJs Organic Baby Carrots - cut in 1/3rds 1/2 Onion - diced 3-4 Garlic Cloves - minced 1 Tsp Ground Cumin 2-3 Tbsp Fresh Cilantro - minced 2 Tbs Olive Oil Salt and pepper Sour Cream Corn Tortillas Get a big stock pot. Sautee onion, garlic, carrots and cumin in olive oil until onion is soft and a little browned. Add a little broth to deglaze the pan. Add Cuban Black Beans, Organic Black Beans, and prepared Carnitas. Stir to combine. Taste for seasoning - add more cumin if needed, along with salt and pepper. Add Cilantro and Chicken Broth to desired thickness - this is great as both a thicker stew and as a thinner soup. Cover and simmer about 10 minutes. Ladle in bowls, top with Sour Cream. Serve with warmed corn tortillas. You can serve this over rice as well.