Spicy Black Bean And Potato Stew With Tomato Salsa

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Washington Post


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1 tablespoon olive oil

1 medium onion, cut into 1/4- to 1/2-inch dice (1 cup)

1 medium carrot, cut into 1/4- to 1/2-inch dice

1 rib celery, cut into 1/4- to 1/2-inch dice (about 2/3 cup)

1/2 teaspoon salt

2 teaspoons chili powder, or to taste

2 tablespoons double-concentrated tomato paste (may substitute 1/4 cup tomato paste; see NOTES)

3 cups cooked black beans (see NOTES)

1 pound all-purpose potatoes, peeled and cut into 1/2- to 3/4-inch dice (about 2 1/2 cups)

About 2 cups water or vegetable broth

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

1/4 teaspoon sugar

1/8 teaspoon salt

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