From My Bowl

0 Prep: Line a baking tray with parchment paper. Add the bell pepper, onion, and garlic to the tray and drizzle with olive oil; massage the oil into the veggies until they are evenly coated. Place the tray in the middle rack of the oven and broil the veggies for 25 to 30 minutes, until the edges are slightly charred and the onion is cooked.
1 Make the Sauce: Transfer the roasted veggies to a large blender with a venting lid. Add the smoked paprika, cumin, coriander, salt, tomatoes, and water to the blender and blend on high until smooth, 45 to 60 seconds. Set aside.
2 Combine: Rinse the beans and drain well. Add the beans to a large pot or sauté pan and pour the sauce on top; mix well and bring to a simmer over medium-high heat.
3 Simmer: Reduce the heat to medium-low and simmer for 15 to 18 minutes, until the sauce has thickened to your liking. If the sauce starts to splatter I recommend covering the pan with a splatter screen, or loosely covering the pot with the lid.
4 Serve: Remove from the heat and top with fresh parsley and cashew cream, if using. Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.