Black Bean Stew

A few inexpensive pantry staples are all you need to make this flavorful, thick, and satisfying black bean stew. A delicious, protein-packed meal that is easy to make and perfect for busy weeknights.

The recipe yields 6 servings (1 cup each).

Prep Time5

Cook Time20

Course: Soup, stew

Cuisine: vegan

Keyword: black bean stew

Servings:

Calories: 221kcal

Author: Katia

Ingredients

1 ½ tablespoon olive oil
1 onion, diced (any colour is fine)
3 garlic cloves, minced
½ teaspoon chili powder or cayenne pepper
½ teaspoon paprika
1 teaspoon ground cumin
3 cans Black beans, drained
½ cup tomato paste
1 ½ to 2 cups low-sodium vegetable broth or water
¾ teaspoon salt, or season to taste
black pepper
2 tablespoons chopped cilantro
lime or lemon juice, to serve

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, and cook (stirring occasionally) until softened, about 5 minutes.
Stir in the garlic and spices, and cook for 1 minute, until it smells fragrant.
Add the drained beans, tomato paste, broth (start with 1 ½ cup), salt, and pepper. Bring to a simmer, cover with a lid, and cook for about 20 minutes, stirring occasionally. Add a bit more broth or water if you prefer a thinner consistency. Turn the heat off.
Finish with the chopped cilantro, and some squeezed fresh lemon or lime juice to taste (I use about ½ to 1 tablespoon). Taste and adjust the seasoning to taste if desired.
Divide into bowls and serve with crusty bread, crostini, croutons, diced avocado, cooked brown rice or grains of your choice. Enjoy.

Notes

Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition