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Puerto Rican Bean Stew

Savor Puerto Rican Bean Stew for Quick Vegan Comfort

Puerto Rican Bean Stew is a quick, hearty vegan dish that brings warmth and flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Puerto Rican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté the vegetables; substitute with vegetable oil if needed.
  • 1 medium Onion, diced Provides a sweet, savory base for the stew.
  • 1 Bell Pepper, diced Adds sweetness and texture to the dish.
  • 3 cloves Garlic, minced Imparts a pungent flavor and aromatic quality.
For Seasoning
  • 1 tsp Ground Cumin Offers earthy notes that enhance the stew’s flavor.
  • 1 tsp Dried Oregano Contributes a delightful herbal flavor.
  • 1/2 tsp Smoked Paprika Introduces a warm, smoky undertone.
  • 1/4 tsp Cayenne Pepper Optional; adds heat; adjust to taste based on your spice preference!
For the Stew
  • 2 cans Black Beans, drained and rinsed The main protein source, providing creaminess to the stew.
  • 1 can Diced Tomatoes Adds acidity and moisture, enhancing the flavor profile.
  • 2 cups Vegetable Broth Ensure it’s gluten-free if needed.
  • 1 Bay Leaf Enhances the depth of flavor; remember to remove it before serving!
For Finishing Touches
  • 2 cups Fresh Spinach, roughly chopped Adds vibrant color and nutrients.
  • 1/4 cup Fresh Cilantro, chopped Garnish that brightens the dish.
  • Lime Wedges Optional for serving; they add a refreshing zing!

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 diced bell pepper. Sauté for about 5 minutes until the vegetables are tender.
  2. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper if using. Cook for an additional 1-2 minutes.
  3. Next, add 2 cans of drained and rinsed black beans, 1 can of diced tomatoes, 2 cups of vegetable broth, and 1 bay leaf. Stir until well combined.
  4. Increase heat to boil, then reduce to low and let simmer uncovered for 20-25 minutes. Stir occasionally.
  5. Season with salt and pepper to taste. Remove bay leaf and stir in 2 cups of roughly chopped spinach. Cook for another 2-3 minutes until wilted.
  6. Ladle into bowls and sprinkle with 1/4 cup chopped cilantro. Serve with optional lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

This stew can be customized with various spices and vegetables. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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