Mato Grosso Black Bean Stew with Sweet Peppers
A hearty regional black bean stew featuring sweet bell peppers and traditional spices simmered to a rich, comforting finish. This brazilian-inspired soups (vegetarian) ready in about 70 minutes pairs water, olive oil, medium, diced yellow onion 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
- 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.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mato Grosso Black Bean Stew with Sweet Peppers take to make?
Total time is about 70 minutes (15 min prep + 55 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 Mato Grosso Black Bean Stew with Sweet 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 water from drying out.
Can I substitute ingredients in Mato Grosso Black Bean Stew with Sweet 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 Mato Grosso Black Bean Stew with Sweet 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 Mato Grosso Black Bean Stew with Sweet Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
