Quick and easy to make, this one-pot Dominican Black Bean Stew is made with garlic, onions, bell pepper, cilantro and olives. The perfect dish to pour over rice!
Can we just talk beans for a minute? The simplicity, the ease of cooking, and the flavor!
I usually make different kinds of beans at different times to add variation to our meals. This black bean stew is a family favorite.
This one-pot meal is ready to enjoy in just 20 minutes, and it’s so straightforward to prep. I actually usually double this recipe to enjoy later on the week after a long day.
Nutritious and low in fat and calories, this hearty stew is so filling. It’s rich and flavorful and I just can’t get enough of it!
Be sure to try my Black Beans and Rice and Black Beans, Beef and Avocado Quesadillas too!
Ingredients
- Oil
- Sofrito
- Tomato Sauce
- Olives
- Adobo
- Chicken or Vegetable Bouillon
- Oregano
- Black Pepper
- Black Beans
- Water
- Lemon Juice
How to make black bean stew
- Heat oil in a small pot over medium-high heat. Sautee the sofrito, tomato sauce, olives, adobo, bouillon, oregano and ground pepper for about 2 minutes.
- Stir in black beans and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Squeeze in lemon juice, add fresh cilantro and stir.
- Serve warm over rice.
Frequently Asked Questions
This Dominican black bean stew is great for meal prep for the week, I always make extra! Once made, let the stew cool, and it will keep well in the fridge for 4 to 5 days. It reheats quickly in a pot on the stovetop. When reheating, you may want to add in a little extra water to loosen it back up.
Beans freeze really well and this stew will keep well for up to 3 months, there is always some in my freezer! Thaw the stew before reheating.
This Dominican stew is perfect to serve over rice, and of course with a side of tostones. It’s also especially great with my Arroz con Maiz recipe.
Recipe Notes and Tips
- Make this black bean stew vegan by swapping the chicken bouillon for vegetable.
- Take care not to overcook the seasonings at the start of this recipe. They just need to be cooked for a couple of minutes to release the aromas.
- If making ahead of time, let cool fully before storing.
More Stew Recipes
- Lentil Stew Recipe with Shrimp
- Rabo Encendido (Spicy Dominican Oxtail Stew)
- Chorizo and Bean Stew
- Dominican Style Tripe Stew (Mondongo)
Black Beans Stew
Author:Ingredients
- 1 tbsp vegetable oil
- 2 tbsps homemade sofrito
- 1/4 cup tomato sauce
- 1 tbsp olives,
- 1/4 tsp adobo
- 1/2 cube chicken or vegetable bouillon
- 1 tsp oregano
- 1/2 tsp ground black pepper
- 1 can (15 oz) black beans, with its juice
- 1 1/2 cup water
- 1 tsp freshly squeezed lemon juice
- 1 tbsp fresh cilantro, roughly chopped
Instructions
- Heat oil in a medium pot over medium-high heat. Sautee the sofrito, tomato sauce, olives, adobo, bouillon, oregano and ground pepper for about 2 minutes.
- Stir in black beans and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Squeeze in lemon juice, add cilantro, and stir.
- Serve warm over rice.
Notes
- Make this black bean stew vegan by swapping the chicken bouillon for vegetable.
- Take care not to overcook the seasonings at the start of this recipe. They just need to be cooked for a couple of minutes to release the aromas.
- If making ahead of time, let cool fully before storing.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Ashley Jones says
That looks so fresh and tasty!! I am actually not a fan of cilantro at all, although I sure wish I was right now.
Joseph Donahue says
Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken .
Andre says
Can we use this same recipe with pinto beans? I grew up eating tons of pinto beans and only really had black beans in Moros.
Vanessa says
Yes! You can use any beans you’d like with this recipe.
Ashley Jones says
Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo.
Jasmine Perez says
DELICIOUS! My picky eater who loves rice and beans…ate the actual beans! It is so good she practically licks the plate clean.
My modifications:
I used a can of Dominican Red beans instead of black beans.
1/2 tsp of chicken bouillon powder.
Ground oregano (as the comments did not specify).
Thank you for another AMAZING recipe!
Vanessa says
Thank you so much! Super glad you enjoyed the recipe 🙂
Hannah Flack says
I found this recipe via pinterest and wanted to take the time to comment on this wonderful dish. Very easy to make, delicious flavours and easy to follow directions. I added 2 tbsp of sriracha sauce and found the spice level good for hubby and I, but a bit zippy for the kiddo’s (which can be easily fixed with less spice). Thanks so much for sharing your recipe.