Slow-Simmered Black Bean and Roasted Pepper Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A hearty, smoky stew blending tender black beans and fire-roasted red peppers with aromatic spices, perfect for a comforting vegan meal. This Latin American-inspired vegan recipe, ready in about 85 minutes, pairs dried black beans, water, red bell peppers 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 medium, roasted and diced red bell peppers
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 cup, canned diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice

Instructions

1. Step 1: Rinse 1 cup dried black beans thoroughly and soak in cold water for at least 6 hours or overnight to soften.
2. Step 2: Drain the soaked black beans and transfer them to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 45 minutes until beans are tender but not mushy.
3. Step 3: While the beans cook, roast 2 medium red bell peppers directly over a gas burner or under a broiler until blackened on all sides, about 10 minutes, turning frequently. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel, remove seeds, and dice.
4. Step 4: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
5. Step 5: Add 4 minced garlic cloves, 1 tbsp ground cumin, and 1 tsp smoked paprika to the onions. Stir and cook for 1 minute until spices release aroma.
6. Step 6: Add the diced roasted red peppers and 1 cup canned diced tomatoes to the skillet. Stir and cook for 3 minutes to combine flavors.
7. Step 7: Once the black beans are tender, drain any excess water and add the beans to the skillet along with 2 cups vegetable broth. Stir well and simmer for 20 minutes over low heat until the stew thickens slightly.
8. Step 8: Season the stew with 1 tsp salt and 1/2 tsp black pepper, stirring to incorporate. Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice for brightness.
9. Step 9: Serve hot, spooned into bowls with optional warm tortillas or steamed rice for a filling meal.