Chili Black Bean Stew

by

Sara Lewis

POSTED Fri, August 23, 2019

Serves

4

Total Time

624 MINS

Calories

263

Once you've soaked your black beans overnight, this smoky, filling and flavorful recipe can be thrown together in a few minutes and left to cook slowly while you get on with your life.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Carrot icon
    Carrot

    2 (about 100 g)diced

  • Celery stalk icon
    Celery stalk

    2 (about 90 g)sliced

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)chopped

  • Fennel seeds icon
    Fennel seeds

    1 teaspoon (about 2.05 g)crushed

  • Cumin seeds icon
    Cumin seeds

    1 teaspoon (about 2.1 g)crushed

  • Coriander seeds icon
    Coriander seeds

    2 teaspoons (about 3.7 g)crushed

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2.15 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    368.88 g (about 1 ½ cups)

  • Vegetable stock icon
    Vegetable stock

    1 ¼ cups (about 300 g)

  • Brown sugar icon
    Brown sugar

    1 tablespoon (about 12.15 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Dried black beans icon
    Dried black beans

    1 ¼ cups (about 255.36 g)soaked, cold

  • Plain yogurt icon
    Plain yogurt

    ¾ cup (about 160.8 g)

  • Rustic french bread icon
    Rustic french bread

    as needed

    METHOD


  • 1. Get a clean saucepan
  • 2. Add dried black beans to the saucepan
  • 3. Boil
  • 4. Cover
  • 5. Boil vigorously - 10 min
  • 6. Drain
  • 7. Add olive oil to a clean saucepan
  • 8. Heat
  • 9. Add onion to the saucepan
  • 10. Fry until softened while stirring occasionally - 5 min
  • 11. Add carrot, celery stalk and garlic clove to the saucepan
  • 12. Fry - 3 min
  • 13. Stir in fennel seeds, cumin seeds, coriander seeds and smoked paprika to the saucepan
  • 14. Cook - 1 min
  • 15. Pour content of saucepan into slow cooker bowl
  • 16. Add canned chopped tomatoes, vegetable stock, brown sugar and salt & pepper to the saucepan
  • 17. Transfer beans to stew and cover
  • 18. Boil saucepan
  • 19. Cook stew in slow cooker - 10 hr, low heat
  • 20. Season with salt & pepper
  • 21. Transfer stew to medium bowl
  • 22. Top with plain yogurt
  • 23. Serve with rustic french bread

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