Mato Grosso Black Bean Stew with Sweet Peppers

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty regional black bean stew featuring sweet bell peppers and traditional spices simmered to a rich, comforting finish. This Brazilian-inspired soup recipe (vegetarian), ready in about 70 minutes, pairs dried black beans, 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, rinsed and soaked overnight dried black beans
• 4 cups water
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 3 cloves minced garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Drain 1 cup soaked dried black beans and place in a large pot with 4 cups water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 45 minutes until beans are tender.
2. Step 2: 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, and 1 diced green bell pepper. Sauté for 6-7 minutes until vegetables soften and edges lightly brown.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
4. Step 4: Once beans are tender, add the sautéed vegetable mixture to the pot along with 1 1/2 tsp salt and 1/2 tsp black pepper. Simmer together for 10 more minutes until flavors meld and stew thickens slightly.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with rice or crusty bread.