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Olivia

Puerto Rican Bean Stew: A Flavorful Recipe Guide

A flavorful and hearty Puerto Rican Bean Stew made with black beans, fresh vegetables, and spices.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Puerto Rican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 cans 15 ounces each black beans, drained and rinsed
  • 1 can 15 ounces diced tomatoes
  • 2 cups vegetable broth
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups fresh spinach roughly chopped
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for an additional 1-2 minutes until fragrant.
  3. Add the black beans, diced tomatoes, vegetable broth, and bay leaf to the pot. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
  7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 400mgFiber: 10gSugar: 2g

Notes

  • For a heartier stew, add diced sweet potatoes or carrots during the sautéing step.
  • If you prefer a spicier kick, add diced jalapeños or a splash of hot sauce before serving.

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