Rustic Tomato and Black Bean Stew with Southwestern Spices
A hearty vegetarian stew bursting with tomatoes, black beans, and warm southwestern spices, perfect for a comforting regional-inspired meal. This american-inspired vegan (vegetarian) ready in about 40 minutes pairs olive oil, garlic cloves, minced, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 tbsp olive oil
- 1 medium (about 1 cup) yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 28 oz (1 can) canned diced tomatoes with juice
- 15 oz (1 can) canned black beans, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- for serving fresh lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant. Add 3 minced garlic cloves and cook for 1 minute more.
- Step 2: Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/4 tsp crushed red pepper flakes. Cook the spices with the onion and garlic for 1 minute until aromatic.
- Step 3: Add 28 oz canned diced tomatoes with juice, 15 oz drained and rinsed black beans, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes to thicken and blend flavors.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges to squeeze over for a bright finish.
Frequently asked questions
How long does Rustic Tomato and Black Bean Stew with Southwestern Spices take to make?
Total time is about 40 minutes (10 min prep + 30 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 Rustic Tomato and Black Bean Stew with Southwestern Spices?
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 Rustic Tomato and Black Bean Stew with Southwestern Spices?
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 Rustic Tomato and Black Bean Stew with Southwestern Spices 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 Rustic Tomato and Black Bean Stew with Southwestern Spices 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.
