Roasted Cassava and Black Bean Stew with Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based stew featuring earthy roasted cassava and smoky black beans simmered in a bright lime-infused broth. This puerto rican-inspired one pot (vegetarian) ready in about 65 minutes pairs cassava, black beans, onion 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.

★ 4.2 (12 ratings) Prep: 20 min Cook: 45 min Serves 4 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and cube 2 cups cassava into 1-inch pieces. Toss with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt.
  2. Step 2: Spread cassava on a baking sheet and roast for 25 minutes, until golden and tender.
  3. Step 3: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook until translucent, about 5 minutes.
  4. Step 4: Add 2 minced garlic cloves, 1/2 cup diced bell pepper, and 1 cup diced tomato. Cook for 5 minutes until vegetables soften.
  5. Step 5: Stir in 15 oz drained black beans, 1.5 cups chicken broth, 1/2 tsp dried oregano, and juice from 1 lime.
  6. Step 6: Add roasted cassava to pot and simmer for 10 minutes to meld flavors.
  7. Step 7: Season with additional lime juice and salt to taste before serving.

Frequently asked questions

How long does Roasted Cassava and Black Bean Stew with Lime take to make?

Total time is about 65 minutes (20 min prep + 45 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 Roasted Cassava and Black Bean Stew with Lime?

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 cassava from drying out.

Can I substitute ingredients in Roasted Cassava and Black Bean Stew with Lime?

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 Roasted Cassava and Black Bean Stew with Lime 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 Roasted Cassava and Black Bean Stew with Lime 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.

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