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This cozy Black Bean Stew is a Latin-inspired dish with bold flavors. Sautéed vegetables, canned black beans, Mexican herbs and spices, and masa harina are simmered in a thick and comforting vegetable broth. Vegan and Gluten-Free.
This Vegan Black Bean Stew is the kind of meal you curl up with on a cold day. Canned black beans, sautéed vegetables, Mexican seasonings, and masa harina are combined in a cozy vegetable broth to supercharge the Hispanic and Latin-inspired flavors in every spoonful. Plus, it’s great for meal prep and can be frozen for later!
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A Simple, Filling, and Flavorful Winter Staple
My Black Bean Stew Recipe is inspired by the popular dish served in Hispanic and Latin American cuisines. It’s easy to make in one pot and is the kind of hearty meal you spoon over rice on a cold day.
Now, black bean stew recipes tend to vary depending on where you are in the world. This vegan variation is closest to the Dominican and Mexican versions. It uses aromatics and peppers as the flavor base and Mexican herbs and spices for that extra oomph. I wouldn’t call it authentic, but it still pays homage to the classic.
To make it, a mix of black beans, sautéed vegetables, and spices is simmered in an aromatic broth before it’s thickened with masa harina (finely milled corn flour). The finished stew is thick, creamy, and seriously filling. In other words, it’s everything you could ever need in a cold-weather staple!
Ingredients for Stewed Black Beans
Like my other vegan stew recipes, this black bean stew uses simple pantry staples for the backbone of its flavor, while a handful of starring ingredients help the dish shine. I recommend shopping at your local Latin market, but you should be able to find most of what you need at well-stocked grocery stores.
- Sofrito: this is made from a medley of finely diced and sautéed onions, red bell peppers, poblano peppers, and garlic cloves. Try not to skip anything here, as these veggies give the stew a lot of its close-to-authentic flavors.
- Mexican Herbs and Spices: ground cumin, cayenne pepper (optional), and dried oregano add warmth and earthiness. If you want to go all out, search for Mexican oregano when you’re shopping. It’s slightly brighter and fruitier than the “regular” oregano that’s likely already on your spice rack.
- Fresh Cilantro: all of the cilantro is going into this stew, stems and all! You can probably use fresh parsley as a substitute if you have the “cilantro tastes like soap” gene, but the flavors will be pretty different.
- Black Beans: canned black beans are the easiest option. For a little bit of extra flavor, cook 1 1/2 cups of dried black beans instead. Use the instructions in my Instant Pot Black Bean Soup to learn how to cook dried beans the easy way.
- Vegetable Broth: opt for a low-sodium vegetable broth, either store-bought or homemade using vegetable scraps.
- Masa Harina: this finely milled corn flour is a staple in Hispanic and Latin cuisine (it’s used to make tortillas, tamales, sopes, and much more). It’s added to the stew at the end to thicken the broth and leave a creamy consistency behind that you wouldn’t get from cornstarch or all-purpose flour.
How to Make Vegan Black Bean Stew
- Sauté the onion and bell peppers in a large pot until the onion starts to brown.
- Next, sauté the garlic, cilantro stems, cumin, oregano, and cayenne pepper in the pot.
- Add the black beans, tomatoes, and vegetable broth. Heat to a boil, then reduce the heat and simmer for 20 minutes.
- Meanwhile, whisk the masa harina and warm water in a small bowl until a smooth paste forms. Stir this mixture into the stew and continue simmering until it thickens.
- Turn off the heat and stir in the lime juice and cilantro leaves.
- Serve the warm stew in bowls with rice and the remaining cilantro leaves on top.
Caitlin’s Cooking Tips
- The sofrito is the key to the flavor. A little patience goes a long way when sautéing the onion, garlic, peppers, and spices! Give those onions enough time to brown, and make sure all those spices have bloomed and are sticking to the onions and garlic. Your taste buds will be happy you took your time, trust me.
- Adjust the consistency of the stew. The masa harina paste will thicken the stew as it simmers. If it has thickened too much after simmering for 5 to 10 minutes, you can stir in 1/2 cup of water in increments until it has thinned to your liking. If the stew is too thin, either (1) use a potato masher to mash some of the black beans in the pot or (2) blend 1/3 cup of the stew in a blender, then stir it back into the pot.
Serving Suggestions
You can technically eat this black bean stew year-round, but I like it best for comforting winter dinners. Enjoy it in all of its complex, aromatic glory by ladling a generous scoop over a bowl of fluffy white rice with your choice of toppings. Fresh cilantro, fried plantains, sautéed greens (like collard greens, spinach, or Swiss chard), diced avocado, vegan sour cream, crushed tortilla chips, and lime wedges are all great options.
I’d also recommend trying this stew with a side of my Vegan Picadillo or my Vegan Jackfruit Pernil for a seriously flavor-packed dinner. Yum!
If you’re looking for more hearty vegan stews, you’ll also love this Leek and Butter Bean Stew, this Creamy Coconut & Red Lentil Curry, and this Cozy Vegan Stew with Mushrooms!
How to Store Leftover Stew
Wait for the leftovers to cool before transferring them to an airtight container. The stew will keep for up to 5 days in the refrigerator or up to 2 months in the freezer. Allow the frozen stew to thaw in the fridge overnight before reheating.
Leftovers can be reheated in a saucepan on the stove or in the microwave until warmed through. If the stew has thickened, stir in a splash of vegetable broth or water until the consistency has thinned slightly.
Substitutions and Variations
- Masa Harina Substitute: If masa harina is not available where you live, you can either (1) sprinkle 2 tablespoons of all-purpose flour over the aromatics at the end of step 2 or (2) mix 1 tablespoon of cornstarch with 1/4 cup of water in step 4 (in place of the masa paste). Repeat this one more time if the stew is still too thin for your liking.
- Less Spicy Option: Omit the cayenne pepper and/or use a green bell pepper in place of the poblano pepper for a mild stew.
- Increase the Spice: The poblano pepper can also be substituted for 1 to 2 diced jalapeno or Anaheim peppers (seeds and veins removed) for a hotter twist.
Recipe FAQs
Sofrito (meaning “to stir fry”) is a mix of finely diced aromatic vegetables. In Latin cuisine, sofrito is made up of onions, garlic, and peppers.
Yes, you’ll need 1 1/2 cups of dry black beans for this stew. The beans will need to be soaked overnight and simmered in fresh water before being added to the stew (in step 3).
Feel free to sauté a few more veggies with the onion and peppers, like diced carrots, celery, or cherry tomatoes. Stirring in a handful of leafy greens at the end couldn’t hurt, either.
Sure, pinto beans are a great substitute for black beans here (although it would no longer be a black bean stew).
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Excellent Black Bean Stew (Easy Vegetarian Recipe)
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion fine dice
- 1 red bell pepper fine dice
- 1 poblano pepper fine dice (or sub 1 green bell pepper)
- 8-10 cloves of garlic minced
- 1/4 bunch cilantro stems and leaves divided and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional, omit for mild stew
- 1 can diced tomatoes
- 45 ounces canned black beans, drained and rinsed (3 cans)
- 3 1/2 cups vegetable broth
- 1/4 cup masa harina
- Juice of 1/2 lime plus more to taste
- Serving Suggestions: rice plantains, or cooked greens
Instructions
- Sauté: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and bell peppers and sauté for 7 to 9 minutes, stirring occasionally, until the onion is beginning to brown. Reduce the heat to medium.
- Aromatics: Add the garlic, finely diced cilantro stems, cumin, oregano, and cayenne pepper, if using. Mix well and sauté for 2 to 3 minutes, until the spices begin to stick to the bottom of the pot.
- Simmer: Add the black beans, tomatoes, and vegetable broth. Mix well and bring to a boil over high heat, then reduce the heat to medium and simmer for 20 minutes, stirring occasionally. If the soup begins to splatter, reduce the heat to medium-low, but maintain a simmer.
- Thicken the Stew: Add the masa harina to a small bowl. Whisk 1/2 cup of warm water into the masa harina, add . Add the paste to the simmering soup and stir well. Simmer the soup for an additional 5 to 10 minutes, until it has thickened to your liking; stir frequently to prevent anything from sticking to the bottom of the pot. If the soup gets too thick, thin it out with water in 1/2 cup increments.
- Final Touches: Turn the heat off and stir in the lime juice and 2 tablespoons of the chopped cilantro leaves. Add salt or additional seasonings to taste, as necessary.
- Serve: Serve warm, topped with the remaining cilantro leaves. Store any leftovers in the refrigerator for up to to 5 days. You can also store this stew in the freezer for up to 2 months.
Recipe Notes
- Masa Harina Substitute: Masa harina adds a unique texture and flavor to this recipe, so I recommend using it if you can. However, if you do not have it, I’d recommend either (1) sprinkling 2 tablespoons of all purpose flour over the aromatics at the end of step 2, or (2) Mixing 1 tablespoons of cornstarch with 1/4 cup of water in step 4 in place of the masa paste – add this to the pot and stir well, and repeat one more time if the stew is still too thin for your liking.
Not a comment as much as question…I want to try this recipe, and just wondering how many oz in the can of tomatoes? 14?
yes exactly!
Caitlyn, I made the bean stew this past week and this is a WINNER! My husband ate 2 bowlfuls with homemade cornbread on the side. He’s looking forward to the cold days ahead for more! Thank you for another great recipe!
You are so welcome!