Spiced Rum-Infused Caribbean Black Bean Stew
A hearty black bean stew simmered with Caribbean spices and enriched with a splash of spiced rum for depth and warmth. This caribbean-inspired vegan ready in about 90 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 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 dry black beans
- 4 cups water
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 cup spiced rum
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 whole, pierced (optional, for heat) scotch bonnet pepper
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- to taste salt
- to taste black pepper
Instructions
- Step 1: Rinse 1 cup dry black beans and soak in water overnight or quick soak by boiling in 4 cups water for 2 minutes then resting 1 hour. Drain.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground allspice, and 1/4 tsp ground cinnamon. Cook for 1 minute until fragrant.
- Step 4: Stir in soaked black beans, 1/4 cup spiced rum, 1 can (14.5 oz) diced tomatoes with juice, 2 cups vegetable broth, and 1 whole pierced scotch bonnet pepper if using. Bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 1 hour until beans are tender and stew thickens. Remove scotch bonnet pepper.
- Step 6: Stir in 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, salt, and black pepper to taste. Serve hot with rice or flatbread.
Frequently asked questions
How long does Spiced Rum-Infused Caribbean Black Bean Stew take to make?
Total time is about 90 minutes (15 min prep + 75 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 Spiced Rum-Infused Caribbean Black Bean Stew?
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 dry black beans from drying out.
Can I substitute ingredients in Spiced Rum-Infused Caribbean Black Bean Stew?
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 Spiced Rum-Infused Caribbean Black Bean Stew 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.
What goes well with Spiced Rum-Infused Caribbean Black Bean Stew?
Caribbean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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