Slow-Cooked Black Bean & Smoked Paprika Stew
A deeply flavorful stew simmered for hours, using smoked paprika for its ancient Mediterranean roots and heirloom black beans. This mexican-inspired vegetarian ready in about 495 minutes pairs soaked overnight dried black beans, smoked paprika, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 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
- 1 cup, soaked overnight dried black beans
- 2 tsp smoked paprika
- 1 medium, diced onion
- 1 medium, sliced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 tsp cumin
- 2 bay leaf
- 1, juiced lime
Instructions
- Step 1: Drain and rinse 1 cup soaked black beans, then combine with 4 cups chicken broth, 1 medium diced onion, 1 medium sliced carrot, 2 diced celery stalks, and 3 minced garlic cloves in a slow cooker. Add 2 tsp smoked paprika, 1 tsp cumin, and 2 bay leaves.
- Step 2: Cook on low for 8 hours until beans are tender and broth is rich. Remove bay leaves and stir in 1 tbsp lime juice until the stew is fragrant and slightly thickened.
- Step 3: Season with additional lime juice to taste. Serve hot with a sprinkle of fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Black Bean & Smoked Paprika Stew take to make?
Total time is about 495 minutes (15 min prep + 480 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 Slow-Cooked Black Bean & Smoked Paprika 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 smoked paprika from drying out.
Can I substitute ingredients in Slow-Cooked Black Bean & Smoked Paprika 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 Slow-Cooked Black Bean & Smoked Paprika 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.
What goes well with Slow-Cooked Black Bean & Smoked Paprika Stew?
Mexican 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
