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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.
- 4 Cans (15oz) Black Beans - drained & rinsed
- 3 tablespoons Cooking oil
- 1 medium yellow Onion - diced
- 2 cloves Garlic - diced
- 1 Red Bell Pepper - diced
- 2 tablespoons Coriander - minced
- 1 can Tomatoes - diced
- ½ teaspoon Cumin
- 1 Bay Leaf
- Salt & Black Pepper to taste
- Water for cooking
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.
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.
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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