Black Bean Stew

A few pantry staples are all you need to make this protein-packed black bean stew. It’s a delicious midweek meal that is easy, quick, and budget-friendly.

Serve with crusty bread or whole grains, and dinner is ready!

I love creating quick and easy recipes that cook in one pot for minimum cleanup and maximum flavour.

And I love using everyday ingredients like convenient canned beans to make delicious meals such as stews, flavorful pasta with black beans, or this black bean soup.

This black bean stew I’m sharing today is another great staple in my household. It’s so easy to throw together and perfect any day of the week.

The recipe starts with garlic and onion sauteed in olive oil, which provides an essential flavour base. Next, I add canned black beans, a few spices (cumin, paprika, chilli powder), tomato paste, or whatever tomatoes I have. Lastly, I finish with fresh cilantro and lime or lemon juice for freshness.

This black bean stew is so simple yet full of flavour, and I love how customizable it can be with add-ins such as brown rice, diced avocado, sauteed kale or spinach.

Serve with crusty bread, croutons, and warm focaccia for a satisfying, warm-weather meal that is vegan, healthy, and economical.

List of the ingredients

• Black beans
• Onion + Garlic
• Spices
• Tomato paste
• Cilantro
• Olive oil
• Salt & pepper
• Lemon or lime juice (optional)

How to make Black bean stew

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Sautee onion in olive oil until soft and translucent.
• Stir in the garlic and the spices.

• Add the beans, tomato paste, broth, salt and pepper.
• Cook for about 20 minutes.
• Stir in the cilantro and lemon or lime juice. Season to taste, if desired, and serve with croutons, crusty bread, tortilla chips, or pita bread. A topping of diced avocado would go terrific with this, as would a dollop of this jalapeno cream cheese in the spirit of a Mexican meal.

Recipe Notes

Black bean stew ingredients

Black beans: I used canned black beans here to skip the soaking and long cooking times. Dried beans work perfectly fine; use 1 1/2 cups of dried black beans to substitute 3 cans. I made this with black beans, but PInto, Kidney or Red Beans would work fine.

Onion + Garlic: This combination, sauteed in olive oil, makes a simple yet flavorful base.

Spices: I use cumin, paprika, and cayenne pepper for depth of flavour. This convenient yet delicious combination elevates the hearty, fluffy beans.

Tomato paste: It makes the stew thicker and flavorful, but you can use 1 cup of canned plum or diced tomatoes instead of tomato paste.

Broth: I use low-sodium vegetable broth, but since this is a simple everyday recipe, you can use plain water instead of broth if that’s all you have.

Cilantro: For fresh, aromatic notes that pair well with the beans and spices.

Lime or lemon juice: I recommend finishing this black bean stew with lime or lemon juice to brighten the warm, spicy flavour.

Salt & pepper: Before serving, ensure you taste and adjust the seasoning.

Storage tips & leftovers

Black bean stew keeps fresh in the refrigerator for about 4 days, and leftovers get even better after rest. It can also be frozen, making it a brilliant meal prep option. I recommend dividing the stew into smaller portions, allowing it to cool completely, and then transferring it to freezer-safe glass containers.

BEAN SOUP RECIPES YOU’LL LOVE!

• The best white bean soup
• Italian white bean soup
• Butter bean soup
• White bean and kale soup
• Lima bean soup
• Pinto bean soup
• White bean & tomato soup
• Creamy bean soup

For all the bean lovers out there, don’t forget to check out my vegan soup recipes here and my best bean recipes here. : )

Let me know if you make this black bean stew or have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!

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