Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and soak 1 cup dried black beans overnight or for at least 8 hours. Drain and rinse again.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: Stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over the stew.
Frequently asked questions
How long does Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers take to make?
Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, dried from drying out.
Can I substitute ingredients in Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bolivian-Style Black Bean and Quinoa Stew with Roasted Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
