Slow-Cooked Black Bean Stew with Collard Greens
A hearty Brazilian-inspired black bean stew simmered with smoky spices and tender collard greens, perfect for a comforting meal. This brazilian-inspired vegan (vegan, gluten free) ready in about 120 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, diced yellow onion
- 4 minced garlic cloves
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 4 cups, chopped fresh collard greens
- 1.5 tsp salt
- 0.5 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in water for 8 hours or overnight, then drain.
- Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 diced medium yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until the onions are translucent and fragrant.
- Step 3: Add the soaked beans, 4 cups water, 1 teaspoon smoked paprika, and 1 teaspoon cumin powder to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1.5 hours until beans are tender.
- Step 4: Stir in 4 cups chopped fresh collard greens, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cook uncovered for an additional 20 minutes until greens are wilted and stew thickens.
- Step 5: Serve hot with lime wedges for squeezing over the stew, enhancing the flavors with bright acidity.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Black Bean Stew with Collard Greens take to make?
Total time is about 120 minutes (10 min prep + 110 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 Collard Greens?
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 Collard Greens?
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 Collard Greens 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 Slow-Cooked Black Bean Stew with Collard Greens vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Jazz-Inspired Spiced Black Bean and Sweet Potato Chili
Half-Spiced Caribbean Black Bean and Sweet Potato Stew
Stewed Amazonian Black Bean and Plantain Ragout
Smoky Roasted Mushroom and Black Bean Chili
Slow-Simmered Caribbean Black Bean and Sweet Potato Stew
Savory Guatemalan-Inspired Black Bean and Plantain Stew
