One Pot Mexican Bean Stew

Do you ever have one of those days where you feel a bit tired and sluggish, and like you probably need to pump your body full of good things? Well, this is the most delicious remedy! It’s full of beans, grains and vegetables (and topped with a healthy portion of dairy too – optional of course!). This one pot Mexican bean stew has it all.

With flavours of smoked paprika, cumin, coriander and cinnamon it’s seriously tasty as well.

This makes a perfect meatless Monday recipe. You can also make it vegan by omitting the soured cream and cheese (try topping with sliced avocado instead – yum!)

One Pot Mexican Bean Stew – The Ingredients

  • Olive oil – you could substitute with vegetable oul
  • Onion – use a large white or yellow onion.
  • Garlic – feel free to up the garlic if you particularly like it!
  • Smoked paprika, cumin, coriander, cinnamon – these ground spices create the base for your stew. I use more smoked paprika to really get that deep smoky flavour throughout.
  • Red wine – optional
  • Black beans and black eyed beans – you can swap these beans for any (unsauced) tinned beans that you have in your cupboard. Tinned chickpeas also work well here.
  • Chopped tomatoes – you could also use passata.
  • Yellow peppers – you can substitute with sweet red peppers.
  • Quinoa – adds body to the stew. You can use red or white quinoa.
  • Fresh coriander – leave out if you’re one of those people who can stand the taste!
  • Soured cream and grated cheese – leave off to make the dish vegan.

Top tips to make the dish:

  1. Make ahead

    You can make the stew up to 24 hours in advance of serving. Cool, keep in the fridge and reheat thoroughly before serving. This also freezes well.

  2. Play with your toppings

    Try topping it with crumbled tortilla chips, feta or avocado.

  3. Add extra veg

    This versatile stew will take lots of other types of vegetables- I’ve used frozen squash, spinach and courgette in it before. If you have some veg in the fridge or freezer that needs using up, give it a try in this! I would avoid peas or broccoli though.

One Pot Mexican Bean Stew

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Harriet Young
A simple one pot Mexican bean stew topped with soured cream and cheese.
5
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 small glass red wine
  • 1 x 400g tin black beans
  • 1 x 400g tin black eyed beans
  • 1 x 400g tin chopped tomatoes
  • 2 yellow peppers
  • 150 g quinoa
  • 1 large handful fresh coriander
  • Soured cream and grated cheddar to serve

Instructions
 

  • Chop the onion and garlic and put in a large saucepan with the olive oil. Sizzle for 2 minutes, then add the paprika, cumin, ground coriander and cinnamon. Stir well, then tip in the red wine. Allow to bubble down.
  • Add the black beand and black eyed beans (with a little of the water from the tins) and chopped tomatoes. Simmer for 2-3 minutes.
  • Add the chopped yellow peppers and quinoa. Add a little water if it’s too thick, and bring to the boil. Let it simmer gently for approximately 10 minutes until the quinoa is cooked.
  • Turn off the heat and stir through the chopped coriander. To serve, top each bowl with a little grated cheese and a dollop of soured cream. Enjoy the health kick!
Keyword beans, vegetarian

19 responses to “One Pot Mexican Bean Stew”

  1. Yum! Beans are one of the best things you can eat and I live off soups and stews like this one. I’ve never thought about adding quinoa to a dish like this though.
    Great Idea 🙂

    1. Thanks Mel! The quinoa adds a nice bit of texture, you’ll have to let me know if you try it out 🙂

  2. Yum, yum, YUM! Thank you so much for sharing! This is definitely going on next week’s meal plan!

    1. I hope you enjoy it Cari 🙂

  3. Nice idea! I love how if you have leftovers you can have them for lunch 😛
    I recently made a Spring Barley Salad with mushrooms and asparagus!
    Check it out
    http://huntershealthykitchen.com/2015/04/15/barley-spring-salad/
    🙂

  4. This looks so good!!! Plus all of the ingredients are so accessible and affordable.
    Thanks for sharing this post!

  5. Sounds delicious and yes, I’m having one of those weeks where I want to pump myself full of good things! Think it’s the better weather we’re having x

  6. Thanks for sharing – will definitely try this one!

  7. This looks great. I will definitely have to try it.

  8. Now see – this is a perfect example for those who are deathly afraid of cooking, that it can be easy and creative. YOu’ve made a healthy, hearty, and delicious soup!!!

  9. Thanks foor this blog post

  10. 5 stars
    Really appreciated that there were so few dishes to wash after making this. Definitely going into the weekly rotation!

  11. 5 stars
    This stew is so hearty – I added some extra cumin so that I got a more earthy taste to it!

  12. 5 stars
    I have been thinking about what to have for tonight. Thanks for this

  13. 5 stars
    One pot meals are my favorite! I made this stew for dinner last night and it was delicious! So packed with flavor!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

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