Spicy Spanish-Mexican Black Bean Stew Recipe

Name: Spicy Spanish-Mexican Black Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black turtle bean; 1 large onion, chopped; 2 garlic cloves, crushed; 1 chili, chopped; 2 large tomatoes, chopped; 2 teaspoons spanish hot smoked paprika; 1 teaspoon cocoa powder; 2 bay leaves; 1 little oil, for frying; salt, to taste

Servings: persons

1 cup dried black turtle bean
1 large onion, chopped
2 garlic cloves, crushed
1 chili, chopped
2 large tomatoes, chopped
2 teaspoons spanish hot smoked paprika
1 teaspoon cocoa powder
2 bay leaves
1 little oil, for frying
salt, to taste

1
Soak the dried black beans overnight in a large bowl of water.
2
The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
3
Meanwhile, saute garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly saute for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
4
Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
5
Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dried black turtle bean, 1 large onion, chopped, 2 garlic cloves, crushed, 1 chili, chopped, and more.

Yes, Spicy Spanish-Mexican Black Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Spanish-Mexican Black Bean Stew

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