How to make Stewed Black Beans

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Stewed Black Beans is a rich and flavorful side dish for any meal or with some steamed rice on its own. This recipe is inspired by Latin cuisine by infusing fresh coriander, cumin, and tomatoes with black beans' natural, earthy flavor. We have chosen to use canned beans to make this a quick and easy dish, but feel free to exchange them with dried if you prefer. This dish is also great for our vegan and vegetarian followers and could even double as a dip if mashed.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins



After the beans have been drained and rinsed, place them into a pot, submerge with water and bring to high heat until boiling, then reduce to a simmer.
While the beans are coming to a boil in a pan, add the oil and bring to medium-high heat.
Once the oil is hot, add the onion, garlic, bell pepper, coriander, tomatoes, and cumin and sauté for 3-5 minutes.
When the seasoning mixture is the consistency of chunky salsa, remove it from the heat.
As the beans are brought to a simmer, add the seasoning mixture, the bay leaf, and cook for 15-20 min or until the black beans are tender.
Season with salt and black pepper, remove from the heat, and cool for 5 minutes before serving.
Serve as a side dish with a meal or on its own over steamed rice.
To make a dip, mash the beans in a masher and cook down the liquid till they have a thick paste-like consistency. Serve and enjoy with corn chips.

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