Black Bean Stew

This cozy Black Bean Stew is a Hispanic-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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 577kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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.

Nutrition