Black Bean Stew

by | Sep 11, 2018 | Recipes

Black beans are hearty, flavorful and oh-so versatile.  While I adore them as a soup, I was craving something a bit more robust, and something that would become part of a layered dish.

The bottom would be a rice of some sort.  Now, I was initially thinking along the lines of rice cooked in a tomato juice broth with achiote.  But then, that would be awfully similar to the beans themselves.  So, aha!!! Mango sticky rice!

Next would be the black beans.  Your follow-up layers could be a host of choices.  A sautéed mixture of vegetables, a thick cashew cream, guacamole, salsa, vegan cheese.  Top with vegan sour cream and cilantro. Be creative.

Make extra beans.  They freeze well.

Puree them, and you have a great dip for crackers or veggies.

Use them as a base for tacos, burritos, stuffed inside an empanada or tamale.  Thin them out with a touch of chickenless broth and toss them with some pasta and mixed garden vegetables for a delightful and delicious entrée.

Thin them out, add veggies, and you have black bean soup.

Make them on Sunday and you can refashion them several times throughout the week so that you have a completely different dish with little to no effort.

16 cups

Black Bean Stew
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  • 5 cups dried black beans, soaked overnight with a small piece of kombu
  • 2 mulato chilies rehydrated in 2 cups water (or any other dried chili of your liking)
  • ¼ cup chickenless broth or other vegan broth
  • 1 large onion chopped
  • 8-10 garlic cloves, minced
  • 1 12-ounce bottle of gluten-free beer
  • 2-1/2 cups strong Coffig (use the equivalent of 4 tea bags in hot water, allow to steep at least 1 hour)
  • 12 cups flavorful vegan broth, chickenless or beefless preferred
  • 1 tablespoon epazote, crushed
  • 1 tablespoon annatto paste
  • 1 jalapeno, minced
  • ¼ cup carob chips or vegan chocolate chips


  1. Soak black beans at least 8-12 hours in water with kombu. When you are ready to being cooking, drain and set beans aside, tossing kombu and soaking water
  2. Soak Mulato chilies in hot water for 15 minutes, then puree and set pureed mixture aside.
  3. In large heavy-bottomed stock pot, sauté the onions on medium heat, adding a scant amount of the ¼ cup broth as needed, until they are slightly caramelized.
  4. Add the garlic, and continue sautéing until fragrant.
  5. Add all the ingredients, except the carob/chocolate chips.
  6. Bring to a boil, then reduce to a simmer. Stir at least once every 15 minutes.
  7. Cook for 3-4 hours, or until the black beans are soft and the stew is thick.


Once the liquid becomes viscous from the starch in the beans, you may want to lower the heat slightly, but keep it simmering, and stir more often, to prevent sticking on the bottom of the pan.


dairy free
egg free


Nutrition Facts
    Amount Per Serving
  • Calories 936
  • % Daily Value*

  • Total Fat: 31 g 47.69%
  • Saturated Fat: 6 g 30%
  • Cholesterol: 0 mg 0%
  • Sodium: 7317 mg 304.88%
  • Potassium: 3612 mg 103.2%
  • Total Carbohydrate: 143 g %
  • Sugar: 30 g
  • Protein: 72 g
  • Vitamin A: 1441.38%
  • Calcium: 312 mg 31.2%
  • Iron: 14 mg 77.78%
  • * Percent Daily Values are based on a 2000 calorie diet.

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