Smoky Mexican Black Bean Stew

15m

Prep

30m

Cook

Servings

970

Views

1 photos • Tap to view

A wholesome and aromatic Mexican bean stew simmered with tender black beans, sweet peppers, warm spices, and zesty lime juice.

Yumzy

Public Recipe

Premium recipe tools

Cook with confidence and adapt this recipe to your table.

Serving Scaler

Change servings and recalculate ingredient quantities instantly.

Unlock Cooking Mode and Serving Scaler with Yumzy Premium.Go Premium

Ingredients

✓30 ml olive oil
✓1 medium yellow onion
✓1 medium red bell pepper
✓3 cloves garlic
✓15 ml ground cumin
✓15 ml smoked paprika
✓1 tsp dried oregano
✓0.5 tsp chili powder
✓2 cans black beans
✓1 can fire-roasted diced tomatoes
✓360 ml vegetable broth
✓240 ml sweet corn kernels
✓15 ml fresh lime juice
✓0.5 tsp kosher salt
✓60 ml fresh cilantro

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking until softened and translucent, about 5 to 6 minutes.

💡

Tip:Stir occasionally to prevent the vegetables from browning too quickly.

Add the minced garlic, ground cumin, smoked paprika, dried oregano, and chili powder to the pot. Stir constantly for about 1 minute until fragrant.

💡

Tip:Toasting spices briefly in oil blooms their essential oils and deepens flavor.

Pour in the diced fire-roasted tomatoes with their juices, drained black beans, and vegetable broth. Stir thoroughly to incorporate and scrape up any browned bits from the bottom of the pot.

Bring the stew to a gentle boil, then lower the heat to medium-low. Cover partially with a lid and simmer for 15 minutes, allowing the liquid to reduce slightly.

💡

Tip:For a thicker stew, mash a small scoop of beans against the side of the pot using a wooden spoon.

Stir in the sweet corn kernels and simmer uncovered for an additional 5 minutes until heated through. Remove the pot from heat and stir in the lime juice and salt.

Taste and season with additional salt or black pepper if needed. Ladle into warm bowls and garnish with chopped fresh cilantro.

💡

Tip:Serve with warm tortillas, avocado slices, or brown rice.

📝 Chef's Notes

Leftovers keep exceptionally well refrigerated in an airtight container for up to 4 days, or can be frozen for up to 3 months.

mexican

bean

stew

one pot

dinner

comfort food

mexican bean stew

black bean stew

Love this recipe?

Join Yumzy to create your own recipes, discover more delicious meals, and get personalized cooking assistance!

Recipes shared by Yumzy users. Please verify recipes, ingredients and cooking times. Learn more: Terms of Service.