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, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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), drained black beans
- 1 cup, sliced into 1/2-inch rounds okra
- 1/2 large, finely diced onion
- 2 cloves, minced garlic
- 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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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.
