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Puerto Rican Bean Stew

Delicious Puerto Rican Bean Stew: A Hearty Vegan Treat

Puerto Rican Bean Stew is a delightful vegan dish that offers hearty flavors with minimal prep time, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Puerto Rican, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if preferred.
  • 1 medium Onion, diced Shallots can be used for a milder taste.
  • 1 piece Bell Pepper, diced Use any bell pepper color or switch to poblano for heat.
  • 3 cloves Garlic, minced Adjust to taste or use garlic powder if fresh is unavailable.
For the Flavor
  • 1 teaspoon Ground Cumin Substitute with coriander for a different flavor profile.
  • 1 teaspoon Dried Oregano Fresh oregano can be used, adjusting quantity.
  • 1/2 teaspoon Smoked Paprika Regular paprika works if smoked is unavailable.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your spice tolerance.
For the Stew
  • 2 cans Black Beans, drained and rinsed Can substitute with kidney or pinto beans.
  • 1 can Diced Tomatoes Fresh diced tomatoes can also be used.
  • 2 cups Vegetable Broth Can substitute with water or chicken broth (non-vegan).
  • 1 piece Bay Leaf Remember to remove it before serving.
For the Final Touch
  • 2 cups Fresh Spinach, roughly chopped Can substitute with kale or Swiss chard.
  • 1/4 cup Fresh Cilantro, chopped Omit if you dislike cilantro or substitute with parsley.
  • Lime Wedges Optional for serving.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering.
  2. Add 1 medium diced onion and 1 diced bell pepper to the pot. Sauté for approximately 5 minutes.
  3. Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of smoked paprika, and ¼ teaspoon of cayenne pepper.
  4. Add 2 cans of drained and rinsed black beans, 1 can of diced tomatoes, and 2 cups of vegetable broth to the pot.
  5. Bring the mixture to a boil over high heat, then reduce the heat to low. Add 1 bay leaf and let the stew simmer uncovered for about 20-25 minutes.
  6. Taste the stew and season it with salt and pepper. Remove the bay leaf from the pot.
  7. Stir in 2 cups of roughly chopped fresh spinach and allow it to wilt for another 2-3 minutes.
  8. Serve the Puerto Rican Bean Stew hot, garnished with chopped fresh cilantro and optionally squeeze lime wedges over the stew.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 1800IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

Let the stew sit for an hour or refrigerate overnight before serving for enhanced flavors. Adjust spiciness by controlling the amount of cayenne pepper used.

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