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Black Beans and Tomato Stew

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1h 15min

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6 servings

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This hearty and flavorful vegan stew is made with tender black beans and juicy tomatoes, simmered together with aromatic vegetables and spices. The slow-cooked stew develops a rich and savory flavor that's perfect for a comforting and satisfying meal. Serve this black bean and tomato stew over rice or with crusty bread for a complete and nourishing dish.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
11 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Finely chop the onion and red bell pepper. Mince the garlic cloves.

2
Rinse and drain the black beans

Rinse the canned black beans under cold running water. Drain the black beans and set them aside.

3
Sauté the onion and bell pepper

Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

4
Add garlic and spices

Add the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.

5
Add black beans, tomatoes, and broth

Add the drained black beans, diced tomatoes (with their juice), vegetable broth, and bay leaf to the pot. Stir to combine all the ingredients.

6
Simmer the stew

Bring the stew to a simmer, then reduce the heat to low. Simmer the stew, partially covered, for 45-50 minutes, stirring occasionally, until the flavors have melded and the stew has thickened slightly.

7
Remove bay leaf and adjust seasoning

Remove the bay leaf from the stew. Taste the stew and adjust the seasoning if needed.

8
Serve hot

Serve the black bean and tomato stew hot, garnished with fresh cilantro or sliced green onions if desired.

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