Rum-Spiced Caribbean Black Bean Stew
A hearty Caribbean black bean stew enlivened with the warm sweetness of dark rum and traditional island spices. This caribbean-inspired vegan (vegan) ready in about 85 minutes pairs vegetable oil, medium (120 g) onion, diced, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 cups black beans, soaked overnight and drained
- 2 tbsp vegetable oil
- 1 medium (120 g) onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1/4 cup dark rum
- 1 cup diced tomatoes, canned
- 4 cups vegetable broth
- 1 1/2 tsp salt
- 2 fresh thyme sprigs
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until hot. Add 1 medium diced onion and 1 medium diced red bell pepper, sautéing for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground allspice, and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
- Step 3: Add 2 cups soaked and drained black beans, 1 cup canned diced tomatoes, 4 cups vegetable broth, 1 1/2 tsp salt, and 2 fresh thyme sprigs. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer gently for 1 hour until beans are tender, stirring occasionally.
- Step 5: Carefully stir in 1/4 cup dark rum and 2 tbsp fresh lime juice, cooking uncovered for another 10 minutes to meld flavors and thicken the stew.
- Step 6: Remove thyme sprigs, adjust seasoning if needed, and garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Black Bean Stew take to make?
Total time is about 85 minutes (15 min prep + 70 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 Rum-Spiced Caribbean Black Bean Stew?
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 vegetable oil from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean Black Bean Stew?
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 Rum-Spiced Caribbean Black Bean Stew 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.
Is Rum-Spiced Caribbean Black Bean Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
