Brazilian-Style Black Bean and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich and smoky black bean stew simmered with fresh vegetables and Brazilian spices, perfect for a hearty vegetarian meal. This Latin American recipe (vegetarian), ready in about 130 minutes, pairs black beans (dry), water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (dry)
• 4 cups water
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 bay leaf
• 1/2 tsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground
• 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 1 cup dry black beans thoroughly and soak in cold water overnight or for at least 6 hours. Drain and rinse again.
2. Step 2: In a large pot, combine soaked black beans with 4 cups fresh water. Bring to a boil over high heat, then reduce to a simmer and cook partially covered for 1 hour until beans are tender.
3. Step 3: While beans cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced red bell pepper, 1 diced large carrot, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften.
4. Step 4: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano, and a pinch of salt and pepper to the skillet. Cook for 2 minutes until fragrant.
5. Step 5: Transfer the sautéed vegetables and spices to the pot with the beans. Add 1 bay leaf, 1.5 tsp salt, and 1 tsp freshly ground black pepper. Simmer uncovered for another 30 minutes to meld flavors and thicken the stew.
6. Step 6: Remove bay leaf, stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over, alongside steamed rice or crusty bread.