• 1⁄2 teaspoon freshly ground black pepper
• 1⁄4 cup olive or grape seed oil
• 1 cup chopped onions
• 1⁄2 cup chopped green bell pepper
• 1⁄2 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1⁄4 teaspoon ground cumin
• 1 1⁄2 cups vegetable broth
• 1⁄2 teaspoon white vinegar or lime juice
• 1⁄4 cup tomato sauce
• 1⁄2 teaspoon sugar or other sweetener, to taste
• 1 cup diced mixed mushrooms, such as cremini and shitake
• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons minced parsley for garnish

1. In a large sauté pan over medium heat, heat the oil until shimmering. Add the onion, bell pepper, garlic, and parsley. Sauté until the vegetables are just tender, about 3–5 minutes.
2. Add the smoked paprika, cumin, and pepper and stir to combine. Cook for an additional 2 minutes.
3. Pour the vegetable broth into the pan and bring to a low simmer. Cook until reduced by one third, about 15 minutes. Add the vinegar or lime juice.
4. Stir in the tomato sauce and sugar or other sweetener of your choice. Add the mushrooms and black beans, reduce the heat to low, and simmer for an additional 10 minutes.
5. Adjust the seasoning if needed. Plate and garnish with additional parsley. Enjoy!

Add some extra love

Try adding a pinch of smoked chipotle powder for a bit of smoky heat.