This delicious vegan Mexican black bean stew is a quick and healthy, simple weeknight dinner or easy side dish, perfect for entertaining. Preparation takes minutes and most of the work is done in a saucepan so you can concentrate on making the extras, such as rice or salsa.
My easy Mexican bean stew is gluten free and vegan, which means it can be enjoyed not only by busy people who like quick and simple recipes but also by busy people with special dietary requirements.
This dish is a true crowd pleaser, regardless if you are cooking for a family or preparing it for a Mexican style fiesta. It's got loads of flavour, a nice heat to it and you'll definitely want seconds! Which is absolutely fine as this easy black bean stew is super nutritious!
Black bean stew ingredients
This dish is made by stewing black beans in a simple spiced tomato sauce. I used tomato paste for added flavour and sweet chili sauce to tone down the sourness of the tomatoes (these 2 ingredients work together really well and add depth to this dish). The spices include cumin, coriander, paprika, oregano and onion granules. I used only 1 chili pepper so this bean stew is moderately spicy but you can add more to suit your taste.
Step-by-step recipe instructions
1.Start by frying the onion, garlic, chilli and celery in a bit of oil.
2. Add the beans, tomatoes, tomato paste, sweet chilli sauce, spices, seasoning and stir. Simmer, covered, for about 30 minutes, stirring occasionally.
3. Your black bean stew is ready to serve!
Enjoy the stew with a variety of toppings (see Serving Suggestions below).
Most of my posts usually include notes addressing things to pay special attention to and contain little 'warnings'. Such as 'try not to overstir the batter' or 'don't overcook this dish' (these are my favourite!), but this recipe is a breeze to make and I am sure it will turn out gorgeous!
So no 'warnings' with this post:)
Top tips
- Use either canned beans or cook the beans yourself. To cook black beans from raw soak them overnight in plenty of water first. Drain, rinse, add fresh water, bring to a boil, then simmer, covered, for 1-1.5 hours, until the beans are tender. Drain and make the stew.
- Store in the fridge for up to 4 days.
- Freeze individual portions in airtight containers for up to 3 months.
Serving suggestions
If you aren't too keen on spicy food you can use half a chilli pepper or just omit the seeds. Alternatively you can serve this stew (whether with rice, in a wrap, taco or with nachos) topped with refreshing roasted tomato salsa or mango avocado salsa.
You can also serve it with chopped avocado or a dollop of nice thick yogurt! Don't forget to sprinkle some lime zest and scatter some freshly chopped cilantro over the stew!
I enjoyed mine with ALL of these toppings and it was amazing!
Another side dish that would be delicious with this Mexican black bean stew is grilled corn and pepper salsa.
You might also like
Looking for more easy bean casserole recipes? Try these easy homemade baked beans.
You might also like vegan butternut squash casserole with butter beans, as well as Mediterranean vegetable stew with beans. Check out also baked eggplant in tomato sauce with beans and chickpea stew with harissa.
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
If you make this Mexican bean stew don't forget to let me know what you thought. I value feedback and love to read comments on my recipes! Thanks:)
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Recipe
Mexican Black Bean Stew (Vegan)
Ingredients
- 11.99 ounces (340 g) black beans from a can or presoaked and then cooked,see Notes
- 1x14.11oz can (400 g) chopped tomatoes
- 2 garlic cloves finely chopped
- 1 onion finely chopped
- ½ celery stalk finely chopped
- 1 red chilli pepper finely chopped
- 1½ tablespoons sweet chilli sauce and tomato puree each
- ⅔ teaspoon paprika and coarse sea salt each
- ½ teaspoon ground cumin
- ⅓ teaspoon oregano, coriander and onion powders each
- 2 tablespoons olive/vegetable oil
- 4 tablespoons cilantro/fresh coriander chopped, plus zest of 1 lime for serving
Instructions
- In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
- Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.
Notes
- Use either canned beans or cook the beans yourself. To cook black beans from raw soak them overnight in plenty of water first. Drain, rinse, add fresh water, bring to a boil, then simmer, covered, for 1-1.5 hours, until the beans are tender. Drain and make the stew.
- Store in the fridge for up to 4 days.
- Freeze individual portions in airtight containers for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
primož says
Hi Monika. I've just bought sweet chilli sauce (for the first time), for the sake of your recipe, and, after I've tasted it, I told my wife she could spread it atop butter and bread for breakfast, as it's so sweet (literally). Exreme prejudice! Caution advised! Tommorrow the judgment shall be passed, after lunch.
Tiffany says
I am planning to make this tonight. I live in a VERY small town in Texas. I have been to every grocery and produce store here and there is no red chili pepper available. So I bought jalapeño pepper instead. I am hoping this will do the trick. I have a few hours before I start it so hopefully you can reply and let me know your thought on this. Or maybe you have another suggestion?
Monika says
Jalapenos are fine to use instead, it's just about adding heat to the stew. I am sure your bean stew was delicious!
Caroline musgrove says
All my family love this and I have 2 toddlers, I just leave put the chilli and add spice afterwards. It's got really lovely flavours and we eat it with rice, tortilla chips, guacamole and coriander.
Monika says
So glad to hear the whole family likes this, especially the toddlers! Thanks for letting me know:)
David Glass says
Delicious- easy to make but full of flavour and the fresh chilli gives it a lovely warmth. Will be making this a lot from now on. thanks
Monika says
Glad you liked it! Thank you for the feedback:)
Audrey says
Made this today, and it was fantastic! Loved the flavor. Will be repeating your recipe for future meals. Thanks so much!
Monika says
You are very welcome!
Crystal Campbell says
perfect with rice.... yum
Monika says
Glad you liked it:)
Rebecca - Glutarama says
I've said it before and I'll say it again...Chilli is Lewis' favourite dinner and Beth is pretty keen too so any Mexican recipe tends to be welcome in our house, always looking for ways to vary my recipe and this look delicious thank you for linking up with #G2BGF
Monika says
Thanks! My kids seem to like this type of food too:)
Eb Gargano | Easy Peasy Foodie says
YES PLEASE!! This recipe is so up my street - in fact it is very similar to one of my absolute favourite weekly staples, my quick beany chilli - the recipe is on my blog but it's old with a terrible photo. I make it practically every week. It's so delicious and fab as leftovers for lunch. Quick, easy, tasty AND healthy - what's not to like? Thanks for linking up to #CookBlogShare. Eb x
Monika says
Thanks! Yes, several people have said they make something similar, and you are right, it is great the next day too - I had it with eggs in the morning!
Kate - gluten free alchemist says
Wow! This looks very very tempting. I adore Mexican food and it is a favourite in our house. We love to eat it with all the trimmings..... Often fighting for the scrapings that are left. Most Mexican food is naturally gluten free too..... which means we have less to worry about. Thanks for linking up with #G2BGF. Great to have you on board xx
Monika says
Thank you Kate! Glad you like the recipe!
applytofaceblog says
Gosh this looks tasty!Looks fabulous too.Great for entertaining.I love all those flavours.Pinned x
Monika says
Thank you!
jenny paulin says
this looks very delicious Monika ad I for one would love to make it, but sadly I think my fussy lot would complain about all the beans without any beef! x
Monika says
Thank you Jenny! My fussy lot complain a lot but they didn't complain about this one!
Donna Dundas says
oo This looks yum. I do a five bean chilli that I love so I might try this! #CookBlogShare
Monika says
Thank you! Let me know how it turns out!
Cat | Curly's Cooking says
I love Mexican flavours and this looks so tasty - especially on nachos! Yum!
Monika says
Thank you Cat!
Rosaline says
This was fabulous Monika, thank you so much for sharing. Although I've made similar things in the past the lime zest in this is a standout & a stroke of brilliance!!
Monika says
So glad you liked it, the lime zest is a simple addition but it does make a difference. Thank you for the feedback:)
Kat (The Baking Explorer) says
This looks so tasty, I had a similar bean chilli for dinner tonight and it was so yummy so I can imagine that this is really good too!
Monika says
Thanks Kat! It really was very good and super spicy:)