Black Bean and Okra Stew with Smoked Paprika
A substantial Caribbean stew where black beans and okra develop complex layers of flavor through slow simmering and a touch of smokiness. This Caribbean recipe, ready in about 55 minutes, pairs black beans, okra, and onion for a weeknight-friendly dinner. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) black beans, drained
- 1 cup okra, sliced into 1/2-inch rounds
- 1/2 large onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, combine drained black beans, sliced okra, diced onion, minced garlic, smoked paprika, and tomato paste.
- Step 2: Stir in chicken broth, dried thyme, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat.
- Step 3: Reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally, until okra is tender and beans are well-cooked.
- Step 4: Remove lid and simmer uncovered for 5 more minutes to thicken the sauce slightly.
- Step 5: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with steamed rice.
