Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A warming vegan stew combining protein-rich black beans and quinoa with roasted peppers and traditional Bolivian spices, perfect for a nutritious and hearty meal. This Latin American-inspired vegan recipe, ready in about 130 minutes, pairs black beans, dried, quinoa, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cup black beans, dried
• 1/2 cup quinoa
• 2 medium red bell peppers
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse and soak 1 cup dried black beans overnight or for at least 8 hours. Drain and rinse again.
2. Step 2: Preheat oven to 425°F. Place 2 medium red bell peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are blistered and blackened. Remove and transfer to a bowl, cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds and chop roughly.
3. Step 3: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook 1 minute until fragrant.
5. Step 5: Add the soaked black beans, 4 cups vegetable broth, chopped roasted peppers, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beans are tender.
6. Step 6: Rinse 1/2 cup quinoa and add to the stew 20 minutes before the end of cooking. Stir well and cook uncovered until quinoa is tender.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over the stew.