Enjoy this healthy, one-pot black bean stew as a dip, soup, with rice or in a tortilla.
This black bean stew is rich, creamy and very comforting. It is made by stewing black beans in a tomato sauce along with herbs and spices, topped with sour cream and chopped jalapeños for a delicious kick.
Black beans (frijoles negros) is a popular dish in Central and South America where different countries have their own versions. While it is sometimes prepared with meats, this recipe is vegetarian.
This one-pot dish is an easy, speedy version using canned rather than dried black beans. Whether you are looking for a quick and easy soup, side or main course, it will certainly hit the spot!
Enjoy this stew as a dip, warmed as a thick soup, with plain rice, or wrapped in a tortilla with fresh guacamole, Mexican rice and crumbled cheese.
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Good for you
Bean stew is good for you as black beans are highly nutritious, rich in antioxidants, protein and fibre. They are also a good source of vitamins A, C, B9 and minerals such as calcium, potassium, iron and manganese.
Ingredients
Use a good quality brand of canned black beans without preservatives so you can use the bean liquid for extra creaminess. Otherwise drain and rinse the beans before using and add half a cup of water to the pan.
The beans should be firm, not mushy, and have good flavour.
Helpful tip
- For a thick and creamy bean soup/stew, use a potato masher to mash some of the beans.
Make it ahead
This a great make-ahead dish as resting allows the flavours to develop further while resting.
It is best made several hours or the the day before. Allow it to cool then transfer and store in a sealed container in the fridge.
Serving
This bean stew is absolutely delicious on its own as a dip or warmed as a thick soup, but is often served with rice or wrapped in a tortilla.
Storing leftovers
Allow the stew to cool before transferring to an airtight container.
Then store in the fridge for up to 4 days, or in freezer bags to keep in the freezer for up to a month.
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Recipe
Black Bean Stew
Ingredients
- olive oil 2 tablespoons
- onion - red or white, chopped small 1 medium
- bay leaf 1
- garlic - smashed and chopped 2 cloves
- cumin powder ½ teaspoon
- green (bell) pepper - remove stem, seeds (optional), chopped 1
- tomato sauce - 2 cups or or 1 x 400g/15 oz tin chopped tomatoes 400 grams
- chilli powder - adjust to taste 1 teaspoon
- vegetable stock - 2 cups 500 millilitres
- black beans - 2 x 15 oz cans, use the bean liquid* 800 grams
- smoked paprika ½ teaspoon
- salt - kosher 1 teaspoon
- oregano - dried ½ teaspoon
- lime juice 2 tablespoons
Garnish
- sour cream - ½ cup for garnish 100 grams
- pickled jalapeño peppers - chopped 1 tablespoon
- fresh coriander leaves - (cilantro) chopped 2 tablespoons
Instructions
- In a medium saucepan, heat 2 tablespoons olive oil with 1 bay leaf, 1 green (bell) pepper (diced) and 1 medium onion (chopped). Cook on medium heat till the vegetables have softened.
- Add 2 cloves garlic (chopped roughly) and ½ teaspoon cumin powder then cook for a further minute.
- Stir in 400 grams tomato sauce, ½ teaspoon oregano, 1 teaspoon salt,1 teaspoon chilli powder, ½ teaspoon smoked paprika and simmer for 10 minutes stirring occasionally.
- Pour in 500 millilitres vegetable stock, 800 grams black beans with their liquid* then taste and add more salt if required**. Cook for 10 minutes stirring occasionally till the stew has thickened. For best results use a potato masher to mash some of the beans for a thicker and creamier consistency to the stew.
- Stir in 2 tablespoons lime juice and garnish with 100 grams sour cream, 1 tablespoon pickled jalapeño peppers and chopped 2 tablespoons fresh coriander leaves (roughly chopped). Serve warm on its own or with steamed rice.
Notes
- This is a great make-ahead dish as the flavours develop further during resting.
- Select a good quality brand of black beans for better texture and flavour, it makes such a difference to the dish.
- *If using a good brand of beans without preservatives, use the bean liquid. If not, drain and rinse the beans before adding to the pan.
- **Vegetable stock and some canned black beans contain salt so it’s best to taste the stew before adding more.
- For a spicier bean stew, add more chopped jalapeños.
- Store leftovers in a sealed container in the fridge for up to 4 days, or in freezer bags to keep in the freezer for up to a month.
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Ads says
Delicious, easy, and healthy – the trifecta! I didn’t have a potato masher so I used an immersion blender and the stew turned into a creamy, soup like consistency with so much flavor. I served it with bulgur rice and roasted sweet potato. Yum! This recipe will now be a staple in my household.
Rosie says
Easy to make, cheap and healthy! We serve this with rice and hummus, sometimes with a little avocado too. Highly recommend.
Zara says
Great cheap recipe.