Ropa Vieja-Style Vegetable Stew with Black Beans

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

A vibrant stew featuring tender vegetables and black beans in a rich tomato-based sauce, inspired by Puerto Rican cuisine. This puerto rican-inspired vegetarian ready in about 65 minutes pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.

★ 4.0 (14 ratings) Prep: 25 min Cook: 40 min Serves 6 Puerto Rican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion, 1/2 cup diced carrots, 1/2 cup diced celery, and 1/4 cup diced green bell pepper. Cook 10 minutes until softened, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and cook 1 minute until fragrant. Stir in 1 (14 oz) can diced tomatoes, 1 (15 oz) can rinsed black beans, 1 cup vegetable broth, 1 tsp dried oregano, and 1/2 tsp smoked paprika. Bring to a simmer and cook 15 minutes.
  3. Step 3: Stir in 2 cups mixed vegetables (sliced zucchini, yellow squash, green beans) and cook 12 minutes until vegetables are tender but still crisp.
  4. Step 4: Remove from heat, stir in 1/4 cup chopped parsley and 2 tbsp lemon juice. Adjust seasoning with salt and pepper if needed.
  5. Step 5: Serve hot, garnished with extra parsley.

Frequently asked questions

How long does Ropa Vieja-Style Vegetable Stew with Black Beans take to make?

Total time is about 65 minutes (25 min prep + 40 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 Ropa Vieja-Style Vegetable Stew with Black Beans?

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 olive oil from drying out.

Can I substitute ingredients in Ropa Vieja-Style Vegetable Stew with Black Beans?

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 Ropa Vieja-Style Vegetable Stew with Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Ropa Vieja-Style Vegetable Stew with Black Beans?

Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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