lb black beans, cleaned
tablespoon olive oil or safflower oil
tablespoon coarse sea salt
Begin by washing the beans over a strainer, making sure to remove any debris or deformed pieces.
Place a casserole or Dutch oven on the stove and add the beans.
Immerse in water and add the rest of the ingredients. Cover and let simmer for an hour and a half, or until the beans are soft.
With a potato masher, slightly mash the mixture to make the broth thicker.
Cook for 20 more minutes and serve hot with white rice.
- You can leave the beans soaking in water the night before. This will help reduce the cooking time. Using a pressure cooker will also speed up the process.
- If you have access to epazote or wormseed in your local market, use it in place of the oregano for added sabor.
More About This Recipe
- Frijoles (beans) are one ingredient never missing from my kitchen. Plus, they’re a great source of protein. Many types of beans exist, but the classic stewed black beans have to be one of my favorite dishes.You can accompany this dish with white rice or eat them as a rica soup, with chard, with chorizo or pork, or even as a main dish. With my special recipe for black beans, you can start making new combinations of your own.Let’s cook!
Black Bean Stew
This black bean stew dish is the foundational dish of Bill Bradley’s book “Things to Do with Black Bean Stew.” This book is an unusual and tasty culinary treat full of flavors that span the globe, but with the one thing in common, recipes built on black bean stew as one of the ingredients. This book also includes recipes for sides and condiments.
You’ll find this recipe to be delicious and warming. It’s a great way to take advantage of all the health benefits and high protein of black beans.
A couple of recipe tips: For faster preparation, buy baby spinach so you won’t need to remove any stems. Also, you can purchase mushrooms pre-sliced. We highly recommend fire-roasted tomatoes which add an extra depth of flavor. You can find fire-roasted tomatoes in most grocery stores. If desired, you could add low sodium vegetable or chicken broth to think this to a soup texture. You may need to add additional salt to taste.
Download our Free e-Book Today!
- 1 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, peeled and diced
- 1 red pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach, stems removed
- 2 tsp cumin
- 1 Tbsp chili powder
- 1 (29 oz) can black beans, including liquid
- 1 (15 oz) can diced tomatoes, no added salt
- Dash of cayenne pepper (optional)
- 1 teaspoon oregano, dried
- Sauté onion, garlic, carrots, and red pepper in oil until carrots just begin to soften.
- Add mushrooms, spinach, and spices. Cook until spinach is wilted.
- Add rest of ingredients. Bring to a boil. Simmer for 30 minutes, stirring occasionally.
- Servings : 4
- Ready in : 45 Minutes
- Course : Dinner, Lunch, Main Dish
- Recipe Type : Cheap Eats, Gluten Free, Peasantries, Vegan, Vegetarian, Weight Loss
- Ingredient : Black Eyed Beans
9 People Rated This Recipe
2 Responses to Black Bean Stew
I have just made this black bean stew recipe. The flavour is very nice. It is slightly too spicy for my husband and I, but that is just individual taste and I will adjust it next time. I did add about half a teaspoon of honey, which goes very nicely with these flavours. It is also a very nice, colourful looking dish. I will make it again, for sure!
I did notice that the recipe itself has a couple of errors in it. There are two quantities of cumin in the ingredients, both the same, and I think that was a mistake. Also, in the making of the recipe there is no mention of adding the black beans and tomatoes, but two different steps indicating to add the mushrooms, red pepper and spices. I added them as step 3, but you might want to correct your recipe, just in case!
Thank you for the enjoyable recipe!
Thank you Audrey. I’m glad you enjoyed the recipe. The addition of the honey is brilliant for smoothing out the spiciness! We also fixed the errors!
Leave a Reply Click here to cancel reply.
Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More .
How to Make It
Place dried black beans (about 3/4 cup), unsalted chicken stock, and water in a medium bowl cover and refrigerate for 12 to 16 hours.
Heat a medium saucepan over medium-high. Add olive oil to the pan swirl to coat. Add chopped red bell pepper and chopped yellow onion cook 5 minutes or until tender, stirring occasionally. Add minced fresh garlic (about 3 cloves), dried oregano, black pepper, and ground cumin cook 1 minute, stirring frequently. Add the stock and bean mixture to the pan bring to a simmer. Add 1 bay leaf reduce the heat to medium-low. Cover and simmer until very tender, about 1 1/2 hours. If the level of water starts to reduce below the surface of the beans, add water, 1 cup at a time. Cool completely. Refrigerate until needed.
Now that you have gathered your ingredients it is time to make feijoada. All you have to do is follow the steps below:
Soak the beans overnight. Discard the water. This step not only ensures that the beans are thoroughly cleaned but supposedly helps remove the enzyme that causes gastrointestinal distress from eating beans.
Heat the olive oil in a pot. Cook the sausages until slightly crispy. Transfer to a plate. Don&rsquot toss the rendered fat from the sausage this will add great flavor to the dish.
Add the onion to the same pot and saute until transparent, around 6 minutes. Add the garlic and saute for 1 more minute or until fragrant. Add the tomato and cook for 4 more minutes or until the tomato begins to darken in color. The sugars in the onion and tomato will caramelize and add great flavor.
Add the beans and half the sausages and cover with water. Cover with a lid and cook for 2 hours or until the beans are soft.
Uncover the pot and cook for 35 more minutes or until the stew is thick and creamy. Top with the reserved sausages.
Your feijoada is ready to serve!
Jamaican cuisine includes a mixture of ingredients, cooking techniques, flavors, spices and influences from the people originally inhabiting the island, and the Spanish, British, Africans, Indian and Chinese who came later. Many dishes from the different cultures were brought to the island by the people arriving at different stages.
If you like travel and you like tasting the local food, there is interesting information about the places we have visited. There are also food recipes and wine suggestions so you can experience the same flavors at your table, like trip to the place without leaving your home. No need to know all about it, your food and wine will taste just as good.