Black Bean Stew

Black Beans also known as Turtle Beans, are the ultimate bean when it comes to full-on flavour! If you have the meal-planning expertise, using dried beans is always preferable for a recipe like this because the beans can soak up flavour whilst they cook. Canned beans are already cooked so don’t have quite as much room for flavour! In this recipe I am using dried black beans therefore you will need to soak your beans the evening before making this recipe.

I prepared this stew recently for a casual family dinner and it went down a treat. It’s the perfect get-together food. Prepare a big batch and let people serve themselves. It’s ideal for a cosy and crowded table with plenty of laughs and memories and maybe a glass or two of red wine.

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Black Bean Stew

Serving Size: 4


  • 250g Black Beans
  • 1 litre Vegetable Stock
  • 1/2 tbsp Oil
  • 400g Diced Carrots
  • 1 Diced Onion
  • 3 Cloves Garlic (finely chopped)
  • 1 Green or Red (or half and half) Chopped Bell Pepper
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 tsp Ground Coriander
  • 1 Can of Chopped Tomatoes
  • Juice of 1/2 a Lime


  1. Cover the beans in cold water and soak overnight
  2. Place the soaked beans into a large saucepan with the vegetable stock and leave to simmer for 1 hour
  3. Whilst the beans are simmering, place the onions, garlic and carrots into a saute pan with the oil and heat gently for 10mins to soften
  4. Add the sweet pepper, salt, cumin, cayenne pepper, and coriander and simmer gently for 3mins
  5. Add the can of chopped tomato and the lime juice and continue to cook on a low-medium heat for a further 25mins
  6. Once the beans have been cooking for 1 hour, pour the vegetable mixture into the saucepan with the beans and cook altogether for a further 30mins
  7. Serve!
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