Slow-Cooked Black Bean Stew with Aniseed and Oaxacan Spices
A hearty black bean stew simmered slowly with fragrant aniseed and traditional Oaxacan spices, delivering a deep, smoky flavor perfect for comforting meals. This mexican-inspired soups (vegetarian) ready in about 140 minutes pairs dried black beans, whole aniseed, medium, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 dried black beans
- 1 tsp whole aniseed
- 1 medium, diced white onion
- 4, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp (optional) dried epazote
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Rinse 2 cups dried black beans thoroughly and soak them overnight or for at least 8 hours in cold water.
- Step 2: Drain the soaked beans. Heat 2 tablespoons olive oil in a large pot over medium heat and sauté 1 diced medium white onion with 4 minced garlic cloves for 4-5 minutes until the onion is translucent and fragrant.
- Step 3: Add the drained beans, 6 cups vegetable broth, 1 teaspoon whole aniseed, 1 teaspoon dried oregano, and 1 teaspoon dried epazote (if using) to the pot. Stir well, bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 to 2 hours until the beans are tender and the stew thickens.
- Step 4: Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, stirring to combine. Simmer for an additional 10 minutes to blend flavors.
- Step 5: Remove from heat and discard the aniseed pods. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Cooked Black Bean Stew with Aniseed and Oaxacan Spices take to make?
Total time is about 140 minutes (10 min prep + 130 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 Stew with Aniseed and Oaxacan 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 dried black beans from drying out.
Can I substitute ingredients in Slow-Cooked Black Bean Stew with Aniseed and Oaxacan 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 Slow-Cooked Black Bean Stew with Aniseed and Oaxacan Spices 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 Slow-Cooked Black Bean Stew with Aniseed and Oaxacan 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.
