How to Serve Black Bean Stew
Ingredients and Substitutions
Recipe Video
Printable Instructions
Recipe FAQs
Other Black Bean RecipesVegan Tomato and Black Bean Stew
Vegetarian Recipes
Most Popular Soup Recipes of 2018
http://feeds.101cookbooks.com/~r/101Cookbooks/~3/_CyBrgMWrLs/
No one loves a good soup or stew more than I do. That said, some soups get much more love than others when I post them here. Seeing as we’re deep in the heart of soup season, I thought I’d wrangle a list of the most popular soup recipes on 101 Cookbooks from last year, 2018. If none of those seem quite right, here’s where you can poke around this archive of past soup recipes.
1. Best Simple Cauliflower Soup – If you are looking for a go-to simple soup with a short ingredient list. Boost it with a favorite yellow curry paste for a variation.
2. Spicy Instant Pot Taco Soup – A family fave. This taco soup is a hearty melding of beans, and corn, and taco spices, and quinoa. A great main to build a weeknight meal around.
3. Coconut Red Lentil Soup – A long-running favorite here. You’re looking at a special lentil soup, an Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.
4. White Bean Soup with Pesto Herb Dumplings – Everyone loves dumplings. This is a hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Simple to make either vegan or vegetarian.
5. Curried Tomato Tortellini Soup – Another family friendly fave – a lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. Perfect one-bowl meal.
5. Vegetarian Split Pea Soup – Perfect for a busy weeknight, this delicious, simple vegetarian split pea soup is made from the shortest list of ingredients.
7. Instant Pot Minestrone Soup – This was popular with Instant Pot enthusiasts. A fairly classic minestrone, made with dried beans, not canned.
8. A Simple Carrot Soup – Another simple blender soup makes the list. The base of this carrot soup is spiked with dollop of red curry paste, and then pureed into silky oblivion.
9. Ten Ingredient Alkalizing Green Soup – The quintessential wellness soup. A unique mix of spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power delivers a potent, alkalizing green soup.
10. CAP Beauty No Bone Broth – This mineral-rich alternative to animal bone broth was super popular.
11. The Creamiest Vegan Soup (Cauliflower) – This soup is different than most “creamy” vegan soups I come across. It uses a clever trick to achieve its texture.
12. Vegetarian Tortilla Soup – Put in the effort to prep the baked tortilla matchsticks, which act as a perfect contrast to the full-bodied, spicy brothy vegetarian soup.
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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
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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
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