Rum-Spiked Caribbean Black Bean Stew with Cane Spirit

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Hearty black bean stew simmered with fresh sugarcane cane spirit for a grassy, complex flavor, enriched with Caribbean spices and vegetables. This Caribbean-inspired vegan recipe, ready in about 80 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 dried black beans
• 4 cups water
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 3 tbsp cane spirit (fresh sugarcane distilled liquor)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 bay leaf
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice

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Instructions

1. Step 1: Rinse 1 cup dried black beans and soak in water overnight. Drain and rinse before cooking.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion, 1 medium diced red bell pepper, 1 large diced carrot, and 1 diced celery stalk. Sauté for 6-8 minutes until vegetables soften and edges are slightly caramelized.
3. Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1 bay leaf to the pot. Stir and cook for 1 minute until fragrant.
4. Step 4: Pour in 3 tbsp cane spirit and let it simmer for 2 minutes to reduce slightly and infuse the aromatic flavors.
5. Step 5: Add the soaked black beans, 4 cups water, and 2 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally until beans are tender and stew thickens.
6. Step 6: Season the stew with 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Remove the bay leaf.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness and freshness.