Roasted Tomatillo, Okra, Spinach & Black Bean Stew

Ingredients:

• 12 small tomatillos
• 1 x-large red onion
• 2 hot peppers (optional)
• 3 garlic cloves
• Olive oil
• 16 ounces black beans
• 8 oz okra
• 8 oz malabar spinach
• 1/2 bunch chives, minced
• 1/4 cup parsley, minced
• 1 quart vegetable broth
• kosher salt
• Fresh ground black pepper
• sour cream (optional)

Directions:

1. Preheat oven to 400°F.
2. Soak the tomatillos in water to remove the husks. Cut the tomatillos into quarters. Chop the red onions into bite size pieces.
3. Slice the hot peppers in half and remove the seeds. 
4. Cut the garlic cloves in half.
5. Cut the okra into 1″ pieces.
6. Line a baking sheet with parchment paper. Place the chopped veggies on the sheet, drizzle with enough olive oil to coat, and sprinkle with kosher salt. Roast until soft and slightly browned, about 20 minutes, stirring occasionally.
7. Meanwhile, wash ribbon cut the malabar spinach. Steam the spinach for 12 minutes.
8. Add the vegetable broth to a large pot. Add to the pot all of the roasted garlic, hot peppers, and tomatillos, plus half of the roasted onions. Use an immersion blender to puree until fully blended.
9. After half of the roasted veggies are blended, add in all of the roasted okra plus the remaining portion of roasted onions.
10. Add in black beans and the steamed spinach. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
11. Mix in the minced chives and parsley.
12. Season with kosher salt and fresh ground black pepper.
13. Add a dollop of sour cream to the top and serve.