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A white bowl with black bean stew garnished with fresh cilantro.
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5 from 4 votes

Black Beans Stew

Quick and easy Dominican Black Beans Stew made with garlic, onions, bell pepper, cilantro and olives. The perfect dish to pour over rice!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Dominican
Servings: 4 servings
Calories: 183kcal
Author: Vanessa


  • 1 tbsp vegetable oil
  • 2 tbsps homemade sofrito
  • ¼ cup tomato sauce
  • 1 tbsp olives,
  • ¼ tsp adobo
  • ½ cube chicken or vegetable bouillon
  • 1 tsp oregano
  • ½ tsp ground black pepper
  • 1 can (15 oz) black beans, with its juice
  • 1 ½ cup water
  • 1 tsp freshly squeezed lemon juice
  • 1 tbsp fresh cilantro, roughly chopped


  • 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. 


  • 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.


Calories: 183kcal | Carbohydrates: 27g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 188mg | Potassium: 418mg | Fiber: 10g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg