Description
A quick and delicious black bean stew recipe that’s perfect for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: cilantro, sour cream, avocado, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
- Stir in the black beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until slightly thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier stew, add a pinch of cayenne pepper or a diced jalapeño with the onion.
- If you don’t have vegetable broth, chicken or beef broth can be used.
- This stew can be made ahead of time and reheated. The flavors will meld even further.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American