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Ingredients
- 2 cups (400 grams) dried beans (such as black beans, kidney beans, pinto beans, or a mix)
- 1 tablespoon olive oil (or vegetable oil)
- 1 large onion (chopped)
- 2-3 cloves garlic (minced)
- 1 large bell pepper (chopped, any color)
- 2 medium carrots (sliced or diced)
- 2 celery stalks (sliced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups (960 ml) vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen corn kernels (optional)
- 1 cup fresh spinach (optional)
- 1 tablespoon lemon juice or vinegar (for a bit of acidity, optional)
Steps
1. Prepare the Beans:
- Dried Beans: If using dried beans, rinse them and remove any debris. Soak them overnight in a large
bowl of water or use the quick-soak method: Boil the beans for 2 minutes, remove from heat, cover,
and let sit for 1 hour. Drain and rinse.
- Canned Beans: If using canned beans, simply drain and rinse them under cold water.
2. Cook the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add Vegetables:
- Add the bell pepper, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables start
to soften.
4. Add Beans and Tomatoes:
- If using dried beans, add them to the pot along with the diced tomatoes.
- Add the vegetable broth, ground cumin, smoked paprika, dried oregano, dried thyme, and bay leaf.
- If using canned beans, add them later in the cooking process to avoid overcooking.
5. Simmer the Stew:
- Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 1-1.5 hours, or until the beans are tender. If
using canned beans, simmer for about 30 minutes.
- Stir occasionally and add more broth or water if the stew becomes too thick.
6. Add Final Ingredients:
- If using frozen corn and spinach, add them about 5 minutes before the stew is finished cooking.
- Stir in the lemon juice or vinegar to balance the flavors.
- Adjust seasoning with salt and black pepper to taste.
7. Serve:
- Remove the bay leaf before serving.
- Garnish with fresh cilantro, sliced green onions, sour cream, Greek yogurt, or shredded cheese if
desired.
- Tips for Success:
- Flavor Development: Let the stew sit for a few hours or overnight in the fridge for even better
flavor.
- Consistency: If you prefer a thicker stew, mash some of the beans with a spoon or a potato masher,
or blend a portion of the stew and stir it back in.
- Spice Levels: Adjust the spices and seasoning to your preference. Add a pinch of cayenne pepper for
heat or a splash of hot sauce.