One Pot Mexican Bean Stew with Quinoa

Hearty, flavourful, high in protein and like a hug in a bowl – this one pot Mexican bean stew with quinoa is an ideal weeknight dinner option.

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 oil
• 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 – if you don’t want to use it, you can switch for 50 ml water or vegetable stock.
• Black beans and black eyed beans – you can swap these beans for any tinned beans that you have in your cupboard, as long as they are in water rather than any other flavour based sauce. 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 – make double and freeze the spare! You can keep it in the freezer for up to three months.
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

Harriet Young

February 14, 2025

A simple one pot Mexican bean stew with black beans, black eyed beans and quinoa, topped with soured cream and cheese.

5

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 484 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon olive oil
• 1 onion
• 3 cloves garlic
• 1 tablespoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 50 mls red wine
• 400 grams black beans tinned, in water
• 400 grams black eyed beans tinned, in water
• 400 grams chopped tomatoes
• 2 yellow peppers
• 150 grams quinoa
• 30 grams 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 beans 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 15 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.

Video

Nutrition

Calories: 484kcalCarbohydrates: 82gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 158mgPotassium: 1311mgFiber: 21gSugar: 7gVitamin A: 1635IUVitamin C: 124mgCalcium: 133mgIron: 8mg

Keyword bean stew

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