Colombian Black Bean Stew

When I first tried this recipe I was dreaming of Latin music, dancing and sunsets in a tropical country. Then I did a few trial versions of the recipe & found that simpler is almost always the best solution. 

This Colombian inspired black bean stew is a lovely dish that leaves you full but not stuffed. You can swap out the rice for another grain that you fancy more, but I have to say there's something divine about slightly salty rice mixed with the slightly sweet beans. 

I'd also like to let you know that this has become quite the crowd pleaser in our house. Even the "not-so-vegetarian" folk who've had it ask for seconds, so I reckon it's a good sign! :p


Makes 4 servings

2 14 oz cans black beans
1 T olive oil
1/2 C water
1 head garlic, minced
1 jalapeno, deseeded & diced
1 14 oz can tomato
1 t cumin
1 t salt
1 red onion, chopped
1 T ground  fresh ginger
1 t oregano
Drizzle of honey
Fresh black pepper
1 C rice

Coriander & lime for serving

Note: For a thicker texture, blend 1 C of the bean stew until smooth then return to the pot.


5 mins prep + 20 mins cook

Drain the black beans and set aside.
In a deep frying pan over medium heat, add the oil, garlic, jalapeno & onion.
Stir until fragrant & the onions become translucent. 
Next, add the tomatoes & beans. Stir, then add the water, bring up to the boil
Add the cumin, ground ginger, honey, and dried oregano.
Let it simmer to intensify the flavors, about 10 mins.
While it simmers, make your rice (1 C dry rice for 1 1/2 C water) bring up to the boil then reduce to a simmer.
Serve hot, with rice, lime & coriander garnish. 
Add a little salt to the rice to balance out the sweetness of the beans!