Start w/ half pound stew meat. Dice up into smaller pieces. Brown in olive oil. I used Alpine Touch seasoning at this stage.
Add 3 cups water and one beef bullion. This has enough salt so don’t add any more. Unless you like really salty food. Cover and simmer until beef is tender.
In small pot or pan, heat olive oil, mince onion and garlic, amount to taste. I added Cayenne here. Saute until soft and just starting to caramelize.
While I was stirring the above, to keep if from burning, I peeled and sliced 2 small potatoes. I added these to the pot and then added the onion and garlic. Add black pepper to taste.
Cover and simmer while reducing the broth about half way. Potatoes will be almost done. If your broth isn’t reduced enough, raise temp and take lid off for a couple of minutes.
Open, drain, and rinse one can of black beans. Add. Cover and simmer until beans are heated through. Turn off heat and add 1/4 cup of potato flakes. I like to use that over a flour or corn starch thickener. But you can do it whichever way you want.
Really, it was heaven in a bowl.
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