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Vegan Black Bean Stew

This hearty stew features slow-cooked black beans simmered in a smoky, spiced broth, resulting in a velvety texture and rich flavor. The dish relies on simple plant-based ingredients like tomatoes, cumin, smoked paprika, and aromatics, creating a comforting bowl that feels like a warm hug. Its rustic appearance is complemented by tender beans and a fragrant, thickened broth.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried black beans rinsed and soaked overnight
  • 2 tbsp neutral oil such as grapeseed or light olive oil
  • 1 diced onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp smoked paprika preferably smoked
  • 1 tsp cumin toasted briefly for depth
  • 1 can (14 oz) diced tomatoes preferably canned
  • 4 cups vegetable broth preferably homemade or low-sodium
  • Salt to taste

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Begin by rinsing the dried black beans thoroughly under cold water, then soak them in a large bowl with plenty of water overnight or for at least 8 hours. Drain the beans and set aside.
  2. Heat the neutral oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently smoke. Add the chopped onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the onion soften.
  3. Add the minced garlic to the pot and cook for about 30 seconds, until fragrant and just starting to turn golden. Stir to prevent burning and evenly distribute the aroma through the oil.
  4. Stir in the smoked paprika and cumin, toast them for about 1 minute, until they release a warm, earthy aroma. This step helps develop the deep smoky flavors that define the stew.
  5. Add the soaked and drained black beans to the pot, along with the diced tomatoes and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot to incorporate rich flavors.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 1.5 to 2 hours, stirring occasionally. The beans will become velvety and slightly broken down, and the broth will thicken into a smoky, hearty sauce.
  7. Check the stew for doneness; the beans should be tender and easily mashable with a fork, and the broth should have a rich, smoky aroma and a velvety appearance. If necessary, cook a little longer to achieve the perfect texture.
  8. Season the stew with salt to taste, and squeeze in a little lemon or lime juice if you like a bright contrast to the smoky flavors. Stir well to combine.
  9. Turn off the heat and let the stew sit uncovered for 5 minutes to allow the flavors to meld and settle. This final resting step helps develop a more cohesive, rich taste.
  10. Ladle the hot, velvety black bean stew into bowls, garnished with fresh herbs if desired. Serve with crusty bread or rice for a complete, comforting meal.

Notes

For an extra layer of smoky flavor, add a splash of smoked olive oil just before serving. Feel free to garnish with chopped cilantro or vegan sour cream for added richness.