How to Serve Black Bean Stew
Ingredients and Substitutions
Recipe Video
Printable Instructions
Recipe FAQs
Other Black Bean RecipesVegan Tomato and Black Bean Stew
Cheesy Vegetarian
Easy Homemade Parmentier Potatoes
A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!
The humble potato has got to be one of the most incredible foods on the planet. It doesn’t look like much, but man, it can make a good meal. Parmentier potatoes are one of my all-time favourite potato side dishes – they’re super crispy, herby and garlicky, and pretty much just everything that a potato dish should be.
What are Parmentier potatoes?
Parmentier potatoes were named after a French man called Antoine-Augustin Parmentier, who lived in the 17 and 1800s, and is apparently best remembered as a ‘vocal promoter of the potato’.
(…I think I’ve just found my life’s purpose…)
I imagine modern-day Parmentier potatoes are probably a little different to what they were back in the 1870s, but these days Parmentier potatoes are basically small cubes of potato, cooked until crispy.
In my view, they’re like a mini version of a classic roast potato, except with even more flavour, and even more crispy bits.
How do you make Parmentier potatoes?
There are various methods of making Parmentier potatoes. As I was researching this recipe, practically every single recipe I looked at used a different cooking method.
Some recipes involve part-boiling the potatoes before roasting.
Some recipes involve pan-frying the potatoes before roasting.
Some recipes don’t use the oven at all.
It seems that the end result is far more important than the cooking method you use – as long as you end up with delicious Parmentier potatoes when you’ve finished, I don’t suppose it matters too much which method you use.
So, as you might expect – I went for the easiest method, which requires the least amount of effort possible. Because who wants to make life harder for no reason?
Parmentier potatoes recipe
Step 1: Peel and cut the potatoes
As you may know, I try to avoid peeling my vegetables if I can avoid it, but this is one of those occasions where it’s actually worth doing.
Just peel your potatoes, and cut them up into little cubes. Ideally, your cubes will be about 1-2cm in size. They do shrink a little as they cook, so don’t go too tiny.
Try to get the cubes vaguely even so they cook at the same rate – but don’t worry if it’s not perfect. It actually gives a nice little bit of variety if some of your potatoes end up crispier than others!
Step 2: Roast with garlic and rosemary
Add some sprigs of fresh rosemary and some whole cloves of garlic to the tray. Obviously the bulk of these will be removed before serving (I’m not suggesting you munch away on a whole stick of rosemary), but they infuse an amazing flavour into the potatoes.
Toss everything in a good amount of oil, and pop them in the oven to roast.
Step 3: Serve!
Yep, that’s all there is to it. Just make sure you remove the whole cloves of garlic and any particularly woody stems of rosemary before you eat.
This is the sort of recipe that I really love. It really couldn’t be an easier potato dish – but it couldn’t be more delicious either! These potatoes seem a little fancy, and they’re the sort of thing I’d be proud to serve for guests, but they’re also ultra easy to make.
How to serve Parmentier potatoes
Parmentier potatoes are very definitely a side dish – they need something alongside them to create a full meal.
They’re the perfect accompaniment to a roast dinner (even a fancy one like for Christmas or Easter!).
Of course, if you’re a vegetarian you won’t be making any type of roast meat, but that doesn’t mean you can’t make a brilliant roast. Here are a few ideas of things to serve alongside your Parmentier potatoes:
- some sort of nut roast or bean roast (this cheesy bean roast is my all-time favourite)
- veggie cutlets (and plenty of gravy)
- a rich gravy-based stew, like my mushroom bourguignon
- toad in the hole
- any type of vegetable pie – this mushroom stroganoff pie would work well
- vegetable en croute
Any of these would work really well with some Parmentier potatoes and some extra veggies.
Easy Homemade Parmentier Potatoes
A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!
Servings 3
Calories 260kcal
Ingredients
- 800 g (~ 1 3/4 lb) potatoes
- 2 Tbsp oil (I used rapeseed oil)
- 1 tsp salt
- 1 tsp black pepper
- Few sprigs fresh rosemary
- ~ 6 whole cloves garlic
Instructions
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Peel the potatoes, and cut into 1-2cm dice.
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Toss the potatoes in some oil, and lay them in a single layer on a baking tray. Sprinkle plenty of salt and pepper over the potatoes, and add a few whole sprigs of fresh rosemary and a few whole cloves of garlic (no need to peel them).
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Roast at 190°C (Gas Mark 5 / 375°F) for approximately 35 minutes, stirring halfway, or until golden brown and crispy.
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Remove the garlic cloves and any particularly woody stems of rosemary before serving (small rosemary leaves that break off are fine to leave!).
Notes
If you need to reheat any leftovers, it’s best to use the oven, as potatoes can lose their crispiness in the microwave.
Nutrition
Serving: 1portion | Calories: 260kcal | Carbohydrates: 40.7g | Protein: 4.5g | Fat: 9.5g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 791mg | Potassium: 1046mg | Fiber: 6.5g | Sugar: 2.9g | Calcium: 35mg | Iron: 2mg
Nutrition Facts
Easy Homemade Parmentier Potatoes
Amount Per Serving (1 portion)
Calories 260
Calories from Fat 86
Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 1.3g7%
Cholesterol 0mg0%
Sodium 791mg33%
Potassium 1046mg30%
Carbohydrates 40.7g14%
Fiber 6.5g26%
Sugar 2.9g3%
Protein 4.5g9%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
Looking for another side dish good enough for a special occasion? This creamy sweet potato gratin is perfect:
The post Easy Homemade Parmentier Potatoes appeared first on Easy Cheesy Vegetarian.
Cheesy Vegetarian
Vegan Tomato and Black Bean Stew
Black beans are without a doubt my favourite bean (and my kids’ favourite too), and I absolutely love this simple black bean stew. It’s nothing fancy or complicated, just good, honest food – simply black beans in a rich tomato sauce, cooked with a few straightforward spices, and served up however you like. And best of all, it can be on the table in less than half an hour.
This easy recipe uses canned black beans, because who’s got time for cooking dried beans on a busy weeknight – or any other time?! Certainly not me, and I love using canned beans for a quick dinner. Just simmer them until the stew is nice and thick, and they really could not be more delicious.
How to Serve Black Bean Stew
I’ve made this dish dozens of times, and served it in so many different ways. It’s a really versatile recipe. Here are some ideas for how to serve this easy black bean stew:
- simply served with rice (and toppings, like avocado and sour cream)
- wrapped up in a soft tortilla to make an amazing bean burrito
- loaded into a taco shell with salad and extra toppings
- heaped onto a baked potato
- served with lots of roasted veggies (crispy potato wedges would be great)
- with tortilla chips on the side for scooping
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Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- black beans. Canned black beans ensure this recipe is quick and easy. If you prefer, you can cook dried beans from scratch beforehand, then follow the recipe as written.
- onion – I used half an onion, because I find a whole large onion is too much in this recipe. If you’d rather not have half an onion left over, try to just use a small one instead.
- tomatoes (try to use good quality ones)
- tomato paste
- garlic – I used minced garlic from a jar, but fresh garlic would also be fine.
- smoked paprika
- ground cumin
- fresh chilli (or chilli flakes, if you prefer) – I always choose a small, mild chilli. I do like things quite spicy, but adding too much spice can spoil a meal very quickly! If you’re not sure how hot your chilli is, start with just a small amount – you can always add more later.
Becca’s Top Tip
If you find you sometimes get stomach issues from eating too many beans or other legumes, make sure you rinse canned beans before cooking with them. This can help to wash away the gas-inducing substances from the beans.
Recipe Video
Printable Instructions
Vegan Tomato and Black Bean Stew
A super easy vegan black bean stew, with a rich tomato sauce and beautiful spices. This is such a versatile recipe!
Servings 3 people
Calories 266kcal
Ingredients
- 1 Tbsp oil
- 1/2 onion (or 1 small onion), finely diced
- 1 tsp garlic puree (or 4 cloves garlic, minced)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 small mild chilli, finely diced (or 1/2 tsp chilli flakes)
- ~ 5 medium tomatoes, diced
- 1 Tbsp tomato paste
- 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
- 75 ml (~ 1/3 cup) water
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
-
Heat the oil in a large frying pan over a medium-low heat. Add the diced onion, and cook for around 5 minutes, until fairly soft but not browned.
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Add the garlic, smoked paprika, cumin and chopped chilli, and cook for a further 2-3 minutes. You can start with just half of the chilli if you’re unsure how hot it is.
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Next, add the diced tomatoes and tomato paste, and cook for 5 minutes, until the mixture forms a thick, tomatoey paste.
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Add the drained black beans to the pan, along with the water, salt and pepper. Cover with a lid, and allow to simmer for at least 5 minutes – leave it longer if you have time, ideally more like 15-20 minutes. The mixture should be thick and rich. You can remove the lid for the last few minutes if your stew needs thickening up.
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Serve warm. I like to serve mine with rice and a dollop of sour cream.
Video
Nutrition
Serving: 1portion | Calories: 266kcal | Carbohydrates: 40.7g | Protein: 13.6g | Fat: 6.8g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 478mg | Potassium: 954mg | Fiber: 14.3g | Sugar: 5.5g | Calcium: 138mg | Iron: 4mg
Recipe FAQs
Can I prep this bean stew in advance?
Yes – this stew will reheat nicely, so it’s no problem to prepare it in advance. Once it’s cooked, allow it to cool, and store in the fridge in an airtight tub until you’re ready to reheat.
How should I reheat any leftovers?
You can reheat any leftovers in the microwave, or in a pan on the stovetop. You may need to add a splash of water when reheating if the stew has dried out a little. Ensure the beans are piping hot before serving.
Is this recipe vegan / gluten-free?
Yes! This bean stew is both vegan and gluten-free.
Other Black Bean Recipes
Ricotta and Black Bean Stuffed Peppers
Air Fryer Stuffed Peppers
Mexican Baked Eggs
The post Vegan Tomato and Black Bean Stew appeared first on Easy Cheesy Vegetarian.
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