Bean stew - vegetarian too!

I'm the first to admit that my taste for beans started to develop over the last 5-7 years.  Anytime before that, forget it!  But as I mature in age, so do my taste buds mature.  Except for lima beans.  I will never like lima beans - sorry Mom.

Bean Stew

Yields 8-10 servings

1 tablespoon olive oil

1 large yellow or white onion, chopped

1 tablespoon chopped garlic

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon red pepper flakes (optional)

1 can (28 ounces) diced fire-roasted tomatoes

3 cans (15.5 ounces each) chickpeas (or kidney beans, black beans, white beans), rinsed and drained (or 4-1/2 cups cooked beans)

4 cups fat-free, low-sodium chicken or vegetable broth

1/4 cup chopped cilantro

3 cups fresh baby spinach leaves, chopped kale or Swiss chard

Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2-1/2 cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.