In a medium saucepan, heat 2 tablespoons olive oil with 1 bay leaf, 1 green (bell) pepper (diced) and 1 medium onion (chopped). Cook on medium heat till the vegetables have softened.
Add 2 cloves garlic (chopped roughly) and ½ teaspoon cumin powder then cook for a further minute.
Stir in 400 grams tomato sauce, ½ teaspoon oregano, 1 teaspoon salt,1 teaspoon chilli powder, ½ teaspoon smoked paprika and simmer for 10 minutes stirring occasionally.
Pour in 500 millilitres vegetable stock, 800 grams black beans with their liquid* then taste and add more salt if required**. Cook for 10 minutes stirring occasionally till the stew has thickened. For best results use a potato masher to mash some of the beans for a thicker and creamier consistency to the stew.
Stir in 2 tablespoons lime juice and garnish with 100 grams sour cream, 1 tablespoon pickled jalapeño peppers and chopped 2 tablespoons fresh coriander leaves (roughly chopped). Serve warm on its own or with steamed rice.
Notes
This is a great make-ahead dish as the flavours develop further during resting.
Select a good quality brand of black beans for better texture and flavour, it makes such a difference to the dish.
*If using a good brand of beans without preservatives, use the bean liquid. If not, drain and rinse the beans before adding to the pan.
**Vegetable stock and some canned black beans contain salt so it's best to taste the stew before adding more.
For a spicier bean stew, add more chopped jalapeños.
Store leftovers in a sealed container in the fridge for up to 4 days, or in freezer bags to keep in the freezer for up to a month.