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Black Bean Stew

If you’re over chili and plain old beans, but still craving a flavorful fiber- and protein-rich dish, this black bean stew is for you.
If you’re over chili and plain old beans, but still craving a flavorful fiber- and protein-rich dish, this black bean stew is for you.

Black Bean Stew

Serves 6

Ingredients:

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  • 3 tablespoons olive oil
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  • 1 large onion, diced
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  • 1 large carrot, diced
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  • 1 large stalk celery, diced
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  • 1 green bell pepper, seeded, diced
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  • 1 red bell pepper, seeded, diced
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  • Salt and freshly ground black pepper
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  • 3 garlic cloves, minced
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  • 1 teaspoon dried oregano
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  • 1 (28-ounce) can diced fire-roasted tomatoes
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  • 1 (15-ounce) can black beans, rinsed, drained
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  • 3 tablespoons minced fresh parsley
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  • 1 tablespoon fresh thyme leaves

Directions:

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  1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, and bell peppers to the pot. Cook, stirring often, for 10 minutes or until carrots are tender.
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  3. Add garlic and oregano. Cook, stirring, for 1 minute.
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  5. Add tomatoes and black beans. Bring to a low boil, stirring often. Reduce heat and simmer for 5 minutes.
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  7. Stir in parsley and thyme. Simmer for 1 more minute. Taste and season with salt and pepper.
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  9. Serve hot.

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