11 Bean Stew Recipes Full Of Protein And Comfort

As the days grow colder, there’s nothing quite like a warm, hearty bean stew to wrap you in comfort. Here are 11 recipes that pack a protein punch and fill your kitchen with irresistible aromas. Picture a Tuscan white bean stew simmering away or a spicy black bean and chorizo concoction that tingles your taste buds. Curious to discover which flavors will become your new favorite go-to for cozy nights in?

Classic Tuscan White Bean Stew

This Classic Tuscan White Bean Stew is a hearty, comforting dish that brings a taste of Italy to your table. Rich with flavors of garlic, rosemary, and olive oil, this stew is perfect for cool evenings or when you need a satisfying meal. The creamy cannellini beans absorb the flavorful broth, while the added vegetables give it a nutritious boost.

Whether you’re serving it as a main dish or alongside a crusty piece of bread, this stew is sure to become a favorite. The beauty of this Tuscan stew lies in its simplicity and depth of flavor, using ingredients that are often found in your pantry. With minimal preparation time, you can create a dish that feels like it has been simmering on the stove all day.

This recipe serves 4-6 people, making it ideal for family dinners or gatherings with friends. Let’s explore the ingredients and steps needed to make this delicious stew.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups kale, chopped
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
2. Season: Stir in the salt, black pepper, dried rosemary, and dried thyme. Let the spices coat the vegetables and cook for another minute until fragrant.
3. Add the Beans: Stir in the cannellini beans, ensuring they’re well mixed with the vegetables and spices.
4. Pour in the Liquids: Add the vegetable broth and diced tomatoes to the pot. Stir well to combine all ingredients.
5. Simmer: Drop in the bay leaf and bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes to allow the flavors to meld together.
6. Add the Greens: After the stew has simmered, remove the lid and stir in the chopped kale. Let it cook for an additional 5 minutes until the kale is wilted and tender.
7. Finish the Stew: Stir in the balsamic vinegar for a touch of acidity to balance the flavors. Remove the bay leaf before serving.
8. Serve: Serve the stew hot, garnished with fresh parsley. Pair with crusty bread for a complete meal.

Extra Tips:

If you prefer a thicker stew, you can mash some of the beans with a fork or potato masher before adding the kale. This will create a creamier texture without needing to add any cream.

For added depth of flavor, consider using fresh herbs instead of dried, if available. Additionally, this stew can be made a day in advance and often tastes better the next day, as the flavors continue to develop.

Adjust the seasoning to your taste before serving, as the flavors may mellow. Enjoy your Classic Tuscan White Bean Stew with a glass of your favorite wine for a truly delightful dining experience.

Spicy Black Bean and Chorizo Stew

Spicy Black Bean and Chorizo Stew is a hearty and flavorful dish that’s perfect for those chilly nights when you crave something warming and satisfying. This stew combines the rich, smoky taste of chorizo with the earthiness of black beans, enhanced by a medley of spices that bring a delightful heat to your palate.

The dish isn’t only delicious but also packed with protein and nutrients, making it a wholesome meal for the entire family. The preparation of this stew is straightforward, with ingredients that are easy to find at your local grocery store. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s both complex and comforting.

Whether you serve it with rice, a crusty piece of bread, or on its own, this Spicy Black Bean and Chorizo Stew is sure to be a crowd-pleaser.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 pound chorizo sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Lime wedges for serving

Cooking Instructions:

1. Prepare Ingredients: Start by gathering and preparing all your ingredients. Slice the chorizo, dice the onion and bell peppers, and mince the garlic. Drain and rinse the black beans.
2. Cook Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chorizo from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the diced onion, red and green bell peppers, and minced garlic. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
4. Combine Ingredients: Return the cooked chorizo to the pot with the vegetables. Add the black beans, diced tomatoes, and chicken or vegetable broth. Stir to combine.
5. Season the Stew: Add the ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to guarantee the spices are evenly distributed.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 20-30 minutes, stirring occasionally, until the flavors have melded together.
7. Finish the Dish: Taste and adjust seasoning if necessary. Stir in the fresh cilantro just before serving for a burst of freshness.
8. Serve: Ladle the stew into bowls and serve hot, garnished with lime wedges on the side.

Extra Tips: For an even deeper flavor, consider letting the stew simmer for an additional 10-15 minutes. If you prefer a thicker stew, mash some of the black beans against the side of the pot to release their starches.

Feel free to adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper. This stew can also be made a day in advance and tastes even better after the flavors have had time to develop. Enjoy your Spicy Black Bean and Chorizo Stew with some crusty bread or over a bed of rice for a complete meal.

Moroccan Chickpea and Lentil Stew

Moroccan Chickpea and Lentil Stew is a hearty and flavorful dish that’s perfect for a cozy meal. This stew combines the rich, warm spices of Morocco with nutritious chickpeas and lentils, creating a satisfying and filling dish. The use of tomatoes and a variety of vegetables adds depth to the stew, making it a wholesome and delicious option for both vegetarians and meat-lovers alike.

The fragrant aroma of spices like cumin, coriander, and cinnamon will fill your kitchen, transporting you to the bustling markets of Morocco. This stew isn’t only delicious but also incredibly nourishing. Packed with protein from the chickpeas and lentils, and loaded with vitamins from the veggies, it’s a perfect meal for those looking to eat healthy without compromising on flavor.

It’s easy to prepare and can be made in advance, making it a great choice for meal prepping or a busy weeknight dinner. Serve it on its own or with a side of crusty bread or couscous for an authentic Moroccan dining experience.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 large carrots, peeled and sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup dried lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Spices: Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices, cooking for about 1-2 minutes to release the flavors.
3. Add Vegetables: Stir in the sliced carrots, diced red bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Combine Remaining Ingredients: Pour in the diced tomatoes with their juice, vegetable broth, lentils, and chickpeas. Stir everything together, making sure the ingredients are well combined.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, or until the lentils are tender, stirring occasionally.
6. Season and Serve: Once the lentils are cooked, season the stew with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro or parsley before serving.

Extra Tips:

For an extra burst of flavor, consider adding a squeeze of fresh lemon juice just before serving. This will brighten the dish and enhance the spices.

If you prefer a thicker stew, you can mash some of the chickpeas with the back of a spoon or a potato masher. Additionally, if you have leftovers, this stew tastes even better the next day as the flavors continue to meld together. It also freezes well, making it a convenient meal to have on hand.

Hearty Three-Bean Chili Stew

Hearty Three-Bean Chili Stew is a comforting and nutritious meal perfect for chilly nights or a cozy family dinner. This stew combines the rich flavors of three different beans with spices, vegetables, and a hint of heat to create a warm and satisfying dish. It’s not only delicious but also packed with protein and fiber, making it a wholesome choice for a balanced diet.

The beauty of this recipe is in its simplicity and flexibility; you can adjust the ingredients to your taste or what you have on hand. The combination of kidney beans, black beans, and pinto beans provides a variety of textures and flavors, while the spices add depth and warmth. This stew isn’t only hearty but also easy to prepare, making it an ideal dish for both novice and experienced cooks.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes, with juice
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Vegetables: Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Bell Peppers and Spices: Add the red and green bell peppers to the pot and cook for about 5 minutes, until they start to soften. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for an additional 2 minutes to allow the spices to bloom.
3. Incorporate the Beans and Tomatoes: Add the kidney beans, black beans, and pinto beans to the pot. Pour in the diced tomatoes with their juice and the vegetable broth. Stir everything together to combine.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes, stirring occasionally, until the flavors meld and the stew thickens.
5. Season and Serve: Taste the stew and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro and a squeeze of lime juice for an added burst of flavor.

Extra Tips: When making the Hearty Three-Bean Chili Stew, consider preparing it a day ahead of time. The flavors develop and intensify when the stew is allowed to sit overnight, making it even more delicious the next day.

If you like your chili stew with more heat, feel free to increase the cayenne pepper or add a chopped jalapeño along with the bell peppers. Additionally, you can customize this recipe by adding other vegetables such as corn or zucchini for extra nutrition and texture. Enjoy this versatile and heartwarming dish with a side of crusty bread or over a bed of rice for a complete meal.

Smoky Pinto Bean and Sausage Stew

Smoky Pinto Bean and Sausage Stew is a hearty and flavorful dish that combines the earthiness of pinto beans with the savory richness of sausage. This stew is perfect for a cozy dinner, especially during the cooler months.

The smokiness comes from a blend of spices and possibly a touch of smoked sausage, which adds depth and warmth to the dish. The stew isn’t only delicious but also nutritious, as pinto beans are a great source of protein and fiber.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or small gathering. It’s a versatile dish, so you can easily adjust the ingredients according to your preference or what you have on hand.

The preparation is simple, requiring some chopping and sautéing, followed by a simmer to meld all the flavors together. Serve it with warm bread or rice to soak up the delicious broth.

Ingredients:

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the ingredients: Begin by chopping the onion, dicing the red bell pepper, and mincing the garlic. Slice the smoked sausage into bite-sized pieces.
2. Sauté the sausage and vegetables: Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until it’s browned, about 5 minutes. Remove the sausage from the pot and set aside. In the same pot, add the onion, bell pepper, and garlic. Sauté until the onion is translucent and the vegetables are softened, about 5-7 minutes.
3. Add spices: Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1-2 minutes until the spices are fragrant.
4. Combine ingredients: Return the browned sausage to the pot. Add the drained pinto beans, chicken broth, and diced tomatoes (including their juice).
5. Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, allowing the flavors to meld together. Stir occasionally and adjust seasoning with salt and pepper to taste.
6. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve warm, accompanied by bread or rice if desired.

Extra Tips:

For an even smokier flavor, consider using smoked paprika or adding a few drops of liquid smoke. If you prefer a thicker stew, mash a few of the beans against the side of the pot during the simmering process.

Additionally, this dish can be made in advance and stored in the refrigerator for up to three days, which can enhance the flavors. Reheat gently on the stove before serving. Enjoy this comforting stew with your favorite crusty bread or over a bed of rice for a complete meal.

Caribbean Red Bean and Coconut Stew

Caribbean Red Bean and Coconut Stew is a delightful and hearty dish that brings the vibrant flavors of the Caribbean straight to your table. This stew is known for its rich and creamy coconut base, and the addition of aromatic spices that create a symphony of flavors. The red beans provide a satisfying protein boost, making this a perfect vegetarian meal that can stand on its own or be paired with rice or bread for a more filling experience.

Ideal for a cozy dinner, this stew is both comforting and exotic, appealing to those who enjoy a touch of the tropics in their meals. Perfect for serving 4-6 people, this dish isn’t only delicious but also quite simple to prepare. The combination of red beans, coconut milk, and a medley of spices creates a stew that’s as nutritious as it’s tasty.

While the ingredients may sound exotic, they’re usually found in most grocery stores, making this a dish that you can whip up with ease. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, offering a taste of the Caribbean that can be enjoyed by everyone.

Ingredients:

• 2 tablespoons of vegetable oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of cayenne pepper
• 1 can (14 oz) of coconut milk
• 2 cans (15 oz each) of red beans, drained and rinsed
• 1 cup of vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 bell pepper, diced
• 1 cup of spinach, roughly chopped
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Spices: Incorporate the ground cumin, coriander, turmeric, and cayenne pepper into the pot, stirring constantly for 1-2 minutes to allow the spices to bloom, which enhances their flavors.
3. Create the Base: Pour in the coconut milk and vegetable broth, stirring well to combine with the spice mixture. Bring the liquid to a gentle simmer.
4. Add the Vegetables and Beans: Add the diced sweet potato and bell pepper to the pot, followed by the drained red beans. Stir the ingredients together and cover the pot. Let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
5. Finish with Greens and Seasoning: Stir in the chopped spinach and allow it to wilt in the stew for about 2 minutes. Season the stew with salt, pepper, and lime juice to taste.
6. Serve and Garnish: Once the stew is ready, serve it hot in bowls, garnished with fresh cilantro for an added burst of flavor.

Extra Tips: For an even richer flavor, consider roasting the sweet potatoes before adding them to the stew. This step can enhance the sweetness and depth of the dish.

If you prefer a thicker stew, you can mash some of the beans against the side of the pot to break them up. For those who enjoy a spicier kick, additional cayenne pepper or a chopped chili can be added.

Finally, always taste and adjust the seasoning before serving to verify the flavors are balanced to your liking. Enjoy your Caribbean culinary adventure!

Mediterranean Bean and Vegetable Stew

Mediterranean Bean and Vegetable Stew is a vibrant and hearty dish that brings the flavors of the Mediterranean to your table. This stew is rich in nutrients, making it not only delicious but also a healthy choice for a comforting meal. The combination of beans with a variety of fresh vegetables creates a satisfying texture and depth of flavor that’s both filling and invigorating.

Whether you’re serving it as a main course or as a side, this stew is sure to be a hit at your dinner table. The beauty of this dish lies in its simplicity and the fresh ingredients that come together to create a complex flavor profile. The use of high-quality olive oil, fresh herbs, and ripe vegetables is essential to bring out the authentic Mediterranean taste.

It’s a versatile dish that can be easily adapted to suit your taste preferences or dietary needs. This recipe is designed to serve 4-6 people, making it perfect for a family meal or small gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 2 zucchini, sliced
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Vegetables: Begin by prepping your vegetables. Chop the onion, mince the garlic, and slice the carrots, celery, red bell pepper, and zucchini into bite-sized pieces to guarantee even cooking.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently, until the onion becomes translucent and fragrant, about 5 minutes.
3. Add Vegetables: Stir in the carrots, celery, and bell pepper. Cook for another 5 minutes until the vegetables start to soften.
4. Incorporate Tomatoes and Zucchini: Add the diced tomatoes with their juices and the sliced zucchini to the pot. Stir well to combine all the ingredients.
5. Add Beans and Broth: Pour in the cannellini beans and vegetable broth. Stir in the dried oregano, thyme, bay leaf, and season with salt and pepper. Bring the mixture to a boil.
6. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
7. Finish with Fresh Ingredients: Remove the bay leaf, then stir in the fresh parsley and lemon juice. Adjust the seasoning with additional salt and pepper if needed.
8. Serve: Ladle the stew into bowls and serve hot. This stew pairs wonderfully with crusty bread or a simple salad on the side.

Extra Tips: To enhance the flavors of your Mediterranean Bean and Vegetable Stew, consider using fresh herbs whenever possible, as they can elevate the dish’s freshness. If you prefer a spicier version, add a pinch of red pepper flakes or a chopped chili pepper when sautéing the onions and garlic.

For a creamier texture, you can mash some of the beans before adding them to the stew. This dish can also be prepared a day ahead, as the flavors deepen over time, making it an excellent option for meal prep.

Indian-Style Kidney Bean Curry Stew

Indian-Style Kidney Bean Curry Stew is a hearty and flavorful dish that brings the rich and aromatic spices of Indian cuisine into your kitchen. This dish isn’t only delicious but also packed with nutrients, making it a perfect comfort food for any day of the week.

With its warming spices and tender kidney beans, it’s a meal that will satisfy both vegetarians and meat-eaters alike. The stew is traditionally served over rice or with warm naan bread, allowing you to soak up every bit of the savory sauce.

The beauty of this recipe lies in its simplicity and versatility. You can use canned kidney beans for convenience or soak and cook dried beans if you have the time. The spices can be adjusted to suit your taste preferences, whether you prefer it mild or with a bit more heat.

This dish is perfect for batch cooking, as it keeps well in the refrigerator and even tastes better the next day, once the flavors have melded together.

Ingredients for 4-6 Servings:

• 2 cups cooked kidney beans (or 1 can of kidney beans, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 cups water
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
2. Sauté the Base Ingredients: Add the chopped onions to the pot and sauté until they become soft and golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Incorporate the Tomatoes and Spices: Pour in the tomato puree and cook for another 3-4 minutes, stirring occasionally. Add the ground coriander, turmeric, garam masala, and red chili powder, mixing well to combine all the flavors.
4. Combine with Beans: Add the cooked kidney beans to the pot, stirring to coat them in the spice mixture. Add salt to taste.
5. Simmer the Stew: Pour in the water and bring the mixture to a gentle boil. Lower the heat and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
6. Garnish and Serve: Once the stew has reached your desired consistency, remove it from the heat. Garnish with freshly chopped cilantro leaves and serve hot over rice or with naan bread.

Extra Tips: For an even richer flavor, you can add a tablespoon of butter towards the end of cooking. If you prefer a creamier consistency, blend a portion of the stew and return it to the pot.

Adjust the level of heat by varying the amount of red chili powder or adding a fresh green chili for a spicier kick. Always taste and adjust the seasoning before serving, as the intensity of spices can vary.

Cuban Black Bean and Rice Stew

Cuban Black Bean and Rice Stew is a hearty and flavorful dish that captures the essence of Cuban cuisine. The rich, earthy black beans are combined with aromatic spices, fresh vegetables, and rice to create a comforting stew that’s perfect for any occasion. This dish isn’t only delicious but also nutritious, providing a good source of protein and fiber.

Traditionally served with rice, this stew is often enjoyed as a main course or a side dish, and it’s a great option for both vegetarians and meat lovers alike. The depth of flavor in this stew comes from the combination of spices like cumin and oregano, along with the freshness of bell peppers, onions, and garlic.

The slow cooking process allows the flavors to meld together, creating a robust and satisfying meal. This recipe serves 4-6 people, making it ideal for family dinners or gatherings with friends. Whether you’re looking to try something new or just want a comforting bowl of stew, Cuban Black Bean and Rice Stew is sure to become a favorite in your home.

Ingredients:

• 2 cups dried black beans, soaked overnight
• 1 large onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups vegetable or chicken broth
• 1 cup long-grain white rice
• 2 tablespoons red wine vinegar
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Prepare the Beans: Drain and rinse the soaked black beans. Set them aside while you prepare the other ingredients.
2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, dried oregano, bay leaf, salt, and black pepper. Cook for another 1-2 minutes until the garlic is fragrant.
4. Cook the Beans: Add the drained black beans to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour or until the beans are tender. Stir occasionally to prevent sticking.
5. Cook the Rice: While the beans are cooking, in a separate pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to a simmer, cover, and cook for about 18 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
6. Combine and Finish: Once the beans are cooked, remove the bay leaf from the pot. Stir in the cooked rice, red wine vinegar, and chopped cilantro. Cook for an additional 5 minutes to let the flavors meld together.
7. Serve: Serve the stew hot, garnished with additional fresh cilantro and lime wedges on the side.

Extra Tips****: For a thicker stew, you can mash some of the beans with a spoon before combining them with the rice. If you like a bit of heat, feel free to add a chopped jalapeño pepper along with the vegetables.

To save time, canned black beans can be used instead of dried, but make sure to rinse and drain them well. Adjust the seasoning to your taste, and remember that the flavors will deepen as the stew sits, making it great for leftovers.

Creamy White Bean and Kale Stew

Creamy White Bean and Kale Stew is a comforting and nutritious dish that’s perfect for any season. This hearty stew combines the earthy flavors of kale with the rich, creamy texture of white beans, making it both satisfying and wholesome. The addition of aromatic herbs and spices elevates the flavors, while a touch of cream creates a luscious broth that ties all the ingredients together.

Whether you’re looking for a cozy meal on a chilly night or a nutritious lunch option, this stew is sure to become a favorite. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. It’s a versatile dish that can easily be adapted to suit your tastes, whether you prefer it spicier or with more vegetables.

The ingredients are simple and budget-friendly, yet they come together to create a dish that feels gourmet. With just a little bit of prep work and a few hours of simmering, you can have a pot of delicious Creamy White Bean and Kale Stew ready to enjoy.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 6 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup heavy cream
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Carrots and Celery: Add the sliced carrots and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Combine with Broth and Beans: Pour in the vegetable broth, then add the drained and rinsed white beans. Stir well to combine all the ingredients.
4. Season the Stew: Add the dried thyme, rosemary, and smoked paprika to the pot. Season with salt and pepper according to your taste. Bring the mixture to a boil, then reduce the heat to low.
5. Simmer: Cover the pot and let the stew simmer for about 30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
6. Add Kale: Stir in the chopped kale and continue to simmer for another 10-15 minutes, until the kale is tender.
7. Finish with Cream: Pour in the heavy cream and lemon juice, stirring until well combined. Allow the stew to heat through for another 5 minutes without boiling, to prevent the cream from curdling.
8. Serve: Taste and adjust the seasoning if necessary. Ladle the stew into bowls and serve hot.

Extra Tips:

For a vegan version, you can substitute the heavy cream with coconut milk or a plant-based cream alternative. If you prefer a thicker stew, mash some of the beans with a fork before adding them to the pot. This will naturally thicken the broth.

Additionally, feel free to add other vegetables like potatoes or zucchini for more variety. To enhance the flavor, consider adding a splash of white wine during the simmering process. Enjoy your Creamy White Bean and Kale Stew with a side of crusty bread for a complete meal.

Mexican Bean and Corn Stew

Mexican Bean and Corn Stew is a hearty and flavorful dish that brings together the vibrant flavors of Mexico in a warm and comforting bowl. This stew is a fusion of creamy beans, sweet corn, and bold spices that create a satisfying meal perfect for any occasion.

Whether you’re looking for a simple weeknight dinner or a dish to impress your guests, this stew is both easy to prepare and packed with nutrients, making it an ideal choice for anyone who loves a wholesome meal with a kick of spice.

This stew is versatile and can easily be adapted to suit your taste preferences. You can make it as spicy or as mild as you like by adjusting the amount of chili powder and jalapeños. The addition of fresh lime juice and cilantro at the end adds a rejuvenating burst of flavor that complements the depth of the stew.

Serve it with warm tortillas or over a bed of rice to complete the meal. Here’s how to make Mexican Bean and Corn Stew for 4-6 people.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute until fragrant.
2. Spice It Up: Stir in the ground cumin, chili powder, and smoked paprika. Cook the spices with the onion and garlic for about 2 minutes, making certain they’re well combined and fragrant.
3. Add Vegetables: Add the diced red and green bell peppers and the minced jalapeño to the pot. Sauté the vegetables for about 5 minutes until they start to soften.
4. Incorporate Beans and Corn: Stir in the black beans, kidney beans, corn kernels, and diced tomatoes. Mix everything well to make certain that the beans and vegetables are evenly coated with the spices.
5. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the stew simmer for about 30 minutes, stirring occasionally. This will allow the flavors to meld together and the stew to thicken slightly.
6. Season and Finish: Taste the stew and season with salt and pepper as needed. Just before serving, stir in the lime juice to add brightness to the dish.
7. Garnish and Serve: Ladle the stew into bowls and garnish with freshly chopped cilantro. Serve hot with warm tortillas or over rice.

Extra Tips: For a creamier texture, you can mash some of the beans against the side of the pot with a spoon. If you prefer a thicker stew, allow it to simmer uncovered for a few more minutes to reduce the liquid further.

For added protein, consider adding cooked shredded chicken or ground turkey. Adjust the heat level by adding more or less jalapeño and chili powder according to your preference. Enjoy experimenting with toppings like avocado slices, sour cream, or grated cheese for more richness.