Spiced Dominican-Style Black Bean Stew

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, savory black bean stew enriched with smoky paprika and cumin, perfect for a comforting Latin American meal. This Latin American-inspired vegan recipe, ready in about 105 minutes, pairs dry black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 95 min Serves 4 Latin American cuisine 220 cal/serving

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Ingredients

1 cup dry black beans
4 cups water
2 tbsp olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1 bay leaf
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped
for serving lime wedges

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Instructions

Step 1: Rinse 1 cup dry black beans and soak in water for 6 hours or overnight, then drain.
Step 2: In a large pot over medium heat, warm 2 tbsp olive oil. Add 1 diced yellow onion and 1 diced green bell pepper, sauté for 5 minutes until softened.
Step 3: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano and sauté for 1 minute until fragrant.
Step 4: Add soaked beans, 4 cups water, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, reduce to a simmer and cook uncovered for 1 to 1 1/2 hours until beans are tender and stew is thickened.
Step 5: Remove bay leaf. Stir in 2 tbsp chopped fresh cilantro. Serve with lime wedges to squeeze over the stew for brightness.