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Healthy Vegetarian Smoky Black Bean Stew With Rice & Salsa Recipe

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Jamie Oliver
Jamie Oliver
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Recipe Information

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Video-Specific Recipe

Smoky Black Bean Stew

Cultural Context

Originating from the Southwestern United States, Smoky Black Bean Stew is a hearty dish that reflects the region's love for beans and spices. Traditionally enjoyed as a filling meal, it embodies the spirit of comfort food and is often served with rice or tortillas. Today, this stew has gained popularity beyond its roots, appreciated for its rich flavors and versatility in plant-based diets.

AmericanUSmain
90 min
medium
6 servings
Servings4
2 cups black beans
1 lb butternut squash
1 cup bell peppers
1 medium onion
4 cloves garlic
1 cup okra
2 tablespoons balsamic vinegar
1 tablespoon chili
1 can diced tomatoes (14.5 oz)
1 lime
1/4 cup fresh coriander
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water reduces sodium and can be flavored with herbs.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chipotle powder

Chipotle adds smokiness without the cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

1

Preheat the oven to 200°C (400°F).

2

Half the butternut squash, remove seeds, and cut into 3 cm chunks.

3

Place the squash in a roasting tray, season with salt, pepper, and 1 teaspoon of ground coriander, and add 1 teaspoon of oil; toss to coat.

4

Slice and add three bell peppers to a separate roasting tray, season with salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of oil; toss to coat.

5

Roast both trays of vegetables in the oven for 30 to 35 minutes.

6

In a casserole pan, heat 1 tablespoon of oil and add 4-6 bay leaves to fry and release their oils.

7

Crush 4 cloves of garlic and add to the pan with the onions, peeling and roughly chopping two onions, reserving a quarter for salsa later.

8

Add a splash of water to the pan to help soften the onions without excess oil.

9

Once the onions have softened, add balsamic vinegar and turn the heat up.

10

Add 2 tins of black beans (with juice) to the pan, half-fill the tins with water, swish, and add back to the pan; stir and bring to a boil.

11

Add the roasted vegetables to the pan, scraping in any caramelized bits from the trays.

12

Slice 100g of okra and add it to the stew, then turn down the heat and simmer for 15 to 20 minutes.

13

To make the salsa, finely chop the reserved quarter onion, coriander, 2 tomatoes, and 1 chili.

14

Zest and juice a lime, then mix it all together to make the salsa.

15

Serve the smoky bean stew with brown rice, a dollop of yogurt, and a sprinkle of coriander, topped with the salsa.

Cooking Techniques

sautéingsimmering

Equipment Needed

large potcutting boardknifemeasuring spoons

Spice Level:

🌶️🌶️🌶️

Dietary

veganplant-basedgluten-freenut-freesoy-free

Also Known As

Black Bean ChiliSmoky Bean Soup

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