Black Bean Stew

Black Bean Stew

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lb black beans, cleaned


tablespoon olive oil or safflower oil


tablespoon coarse sea salt

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  • 1

    Begin by washing the beans over a strainer, making sure to remove any debris or deformed pieces.

  • 2

    Place a casserole or Dutch oven on the stove and add the beans.

  • 3

    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.

  • 4

    With a potato masher, slightly mash the mixture to make the broth thicker.

  • 5

    Cook for 20 more minutes and serve hot with white rice.

Expert Tips

  • 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.

No nutrition information available for this recipe

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!

I learned to cook Mexican reading Diana Kennedy. She unlocked Mexican cooking for me in her “Cuisines of Mexico” way back when nobody had a clue. Kind of the Julia Child of Mexican back in the day.

She taught me about getting away from that nasty grocery store chili powder. The differences between different types of chilies. That Mexican oregano is not the same as European oregano. When to use epazote.

I learned chipotles are the thing of absolute wonder (this was a long time ago – way before there were restaurants called Chipotle). Fundamentals of Mexican cooking. It was completely mind blowing for this Northern boy.

Rick Bayless brought it into focus for me though. I have watched every episode of Mexico One Plate at a Time at least twice. Read at least two of his books cover to cover.

How to Easily Make Black Bean Soup

Make the Ground Beef. In a large pot (this is a one pot meal, so we&rsquoll make everything in this pot), brown the ground beef. After browned, drain any fat remaining in the pot. Add a packet of taco seasoning and stir to coat the ground beef.

Add the cans. Add cans of black beans, diced tomatoes and corn into the pot, along with beef broth.

Tip: Want it to be extra special? Use roasted corn. Here&rsquos how to cook corn in the oven.

Simmer. Bring to a boil and then reduce to low/medium heat and simmer uncovered for 20 minutes.

Serve in bowls, with shredded cheese and fritos on top. If you don&rsquot have fritos you can also add crushed up tortilla chips. If you want it hearty, serve this over white rice (that&rsquos how my family loves it). You can also serve with moist buttermilk cornbread for dipping!

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.


It is very important to soak the beans. Do not skip this step. First, because it helps to soften the beans. Second, and even more important, because beans have a protein called lectin, which serves to protect the grain from predatory insects. Lectin when ingested can cause some problems, such as: bloating, stomach pain and gas (among other problems).

Thus, the best way to eliminate lectin is to soak the beans, and cook them under pressure.

When soaking, change your water at least once or twice, and do not use this water for cooking. Have you noticed the foam that forms on the water? Wash the beans thoroughly to remove any residue.

When cooking it, always use the pressure cooker. In addition to being much faster, the high heat helps to eliminate this anti-nutrient.

Cuts of meat:

In Brazil, the most common type of meat used in feijoada is "carne seca", a cut of meat that has been dehydrated e salted (a lot). Note that it's not the same as beef jerky. They taste very different.

In many countries it's really hard to find carne seca, so, here in United States, the closest that I could find to replace it is Corned Beef. Although it's not dried, you can cut it into cubes like carne seca, and once it's cooked, the texture is very similar. Just be careful when buying corned beef. Give preference buying the ones that come salted, but have a little packet of spices alongside, so you can discard it. If you buy the corned beef that has already been seasoned with tons of spices, it will give your feijoada a taste that is different from the original.

For the ribs, I buy them boneless, to make life easier, but you can use the bone-in pork ribs if you want. Just cut them in between the bones.

As for sausage, the most traditionally used are the Calabresa and Paio sausages, but I haven't found them in the United States, so from the sausages I've tried, the closest in flavor is the Smoked Kielbasa. Don't use any Italian flavored sausage, as it will change the flavor of your feijoada, drasticaly.

About the different parts of the pig used in Feijoada… well. feel free to use it according to your taste. I don't like using some parts, so the only thing I use to give a really good taste is smoked ham hock or smoked neck. They help to thicken the broth, and the fact that they are smoked is what makes feijoada taste so good. Also, you don't have to eat it. When I use the smoked ham hock I remove it before serving.

Recipe Summary

  • 2 ½ cups dry black beans
  • 6 cups water
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 6 stalks celery, chopped, with leaves
  • 2 cups water
  • 8 cups chicken broth
  • ½ teaspoon ground cayenne pepper
  • 1 ½ teaspoons ground cumin
  • 2 tablespoons balsamic vinegar
  • ¼ cup sherry
  • 1 tablespoon soy sauce
  • ½ teaspoon ground black pepper
  • ¼ cup sour cream
  • ¼ cup chopped green onions

In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.

In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.

Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil reduce heat and simmer.

Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.

Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.

Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

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Nourishing Black Bean Stew with Avocado and Egg

By: Ana / 24 / Dinner , Lunch , Quick & Easy , Vegetarian , Winter ,

You probably know the feeling of wishing for the winter in the middle of summer and vice-versa, and it’s only recently that I discovered its roots. Being more present, participating mindfully, and embracing everything that goes on in your life are simple mind switches that will make us actually enjoy our reality.

For me, summer means traveling, hiking, eating tons of blackberries and drinking cooling fresh juices during the long afternoons, and I know I didn’t have enough of these, nor was I present while they were happening, since I found myself wishing for them in January.

As for the winter, I know that going to the mountains when snowing, baking loaves of bread, and making a lot of stews will make me feel like I take and live the most of it, and I’ll not end up wishing for winter in July.

This stew is a simple way to stay present, because it doesn’t involve too many steps, and its rich taste and flavors are really rewarding. I love cooking with beans because of their high load of protein, carbs, and fiber which make the perfect healthy combination for a vegetarian.

Add eggs and avocado to the picture and you’ll get a filling combo rich with nutrients to nourish your hair, skin, and good bacteria colonies.

Focusing on eating lots of vegetables is great for a healthy diet, but as a vegetarian, you also need to aim on getting enough proteins to support cell regeneration. With 30 percent of the daily reference intake, beans are definitely a go-to ingredient in my diet.

While white canellini beans are my favorite for salads, black beans are a great choice for stews because of their deep purple color and exceptional antioxidant phytonutrients.

Three anthocyanins are responsible for the black color of these beans, and they all come with great benefits for the health of the cardiovascular system, healthy liver activity, and reducing the oxidative stress while also having anti-inflammatory action on our body’s cells.

By increasing the antioxidant and anti-inflammatory action in our body, black beans protect us from chronic disease, while their rich fiber content supports the health of the colon wall’s cells and better activity of the digestive system.

This stew quickly became a favorite in our house. The creamy yolks are a delicious addition and an extra kick of protein and minerals. I serve it with avocado and spiced yogurt for added creaminess spiciness and a nice color splash.

Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.

Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.

Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.

This is such a great dish for big groups. It is easy to make and very cheap.

It is very important that the beans are soaked overnight. You can very well use canned beans too.

Feijoada can also be made in a slow cooker. After sauteing the vegetables and browning the meat, add it to the slow cooker and cook on low for 10 hours.

While making farofa to serve with feijoada is an extra step, it is so worth it. I definitely recommend you serve this feijoada with farofa.

Any leftovers, I like to freeze in individual portions for easy reheating. The stew keeps well in the freezer for up to 3 months.

Watch the video: γίγαντες φασόλια πλακί στη γάστρα cuzinagias gigandes plaki recipe (August 2022).