Black Bean Stew with Salsa..wait salsa??

I found this recipe in the ny times. It's and traditional dish spiced up with a home made salsa that makes it so delicious and unlike any other stew I've ever had. To the stew I added some carrots and celery. This is packed with great taste- zesty and tangy from the salsa- you forget that this dish is healthy too.

Ingredients:
For the Stew
1 tsp olive oil
1 medium onion, diced
1/2 tsp salt
2 tsp chili powder, or to taste
3 tsp tomato paste
1 can black beans
1 pound all purpose potatoes, diced
2 cups water or vegetable broth
1 carrot, chopped
1 celery stalk, chopped


For the Salsa
3 or 4 ripe tomatoes
2-3 tsp cilantro, chopped
juice and finely grated zest of 1 lime
1/2 tsp sugar
1/8 tsp salt
1 tsp olive oil

Heat oil in a skillet over medium heat. Add onion, carrots, celery and some of the salt. Cook for 10-12 min until vegetables have softened but not browned, stirring occasionally. Reduce heat as needed. Over medium heat, add chili power and tomato paste and cook for 2 min. Then add beans, potatoes, water/broth, salt and stir to combine. When the liquids starts to bubble, cover and reduce the heat to medium low. Cook for another 25-30 min until potatoes are tender.

For the salsa, combine the tomatoes, cilantro, lime juice, zest, sugar, salt and oil. Mix well.