Recipe details
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Black Beans and Tomato Stew
1h 15min
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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Prepare the vegetables
Finely chop the onion and red bell pepper. Mince the garlic cloves.
Rinse and drain the black beans
Rinse the canned black beans under cold running water. Drain the black beans and set them aside.
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.
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.
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.
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.
Remove bay leaf and adjust seasoning
Remove the bay leaf from the stew. Taste the stew and adjust the seasoning if needed.
Serve hot
Serve the black bean and tomato stew hot, garnished with fresh cilantro or sliced green onions if desired.
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