Slow-Cooked Black Bean Stew with Dendê Oil and Collard Greens

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty Brazilian-inspired stew featuring black beans simmered with aromatic spices and enriched with palm oil, served with sautéed collard greens. This Brazilian recipe, ready in about 90 minutes, pairs dried black beans, water, dendê oil (red palm oil) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 dendê oil (red palm oil)
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 6 large leaves, washed and thinly sliced fresh collard greens
• 1 tbsp olive oil
• 2 tbsp water (for greens)

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried black beans under cold water and soak them in 3 cups water for at least 4 hours or overnight.
2. Step 2: Drain the soaked beans and place them in a large pot with 4 cups fresh water, 1 diced medium yellow onion, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1 bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 1 hour until beans are tender.
3. Step 3: Stir in 2 tbsp dendê oil along with 1 1/2 tsp salt and 1/2 tsp black pepper; simmer for an additional 15 minutes until the stew thickens slightly and the flavors meld.
4. Step 4: While the stew simmers, heat 1 tbsp olive oil in a skillet over medium heat. Add 6 large thinly sliced collard green leaves and sauté for 3 minutes until wilted, adding 2 tbsp water halfway through to help steam and soften the greens.
5. Step 5: Remove the bay leaf from the stew and serve hot with the sautéed collard greens on the side or stirred in for a traditional Brazilian touch.