Vegan Black Bean Stew with Carrots and Cilantro
This vegan black bean stew with carrots and cilantro is a flavorful, protein-rich dish that’s perfect for any meal. The earthy black beans pair beautifully with tender carrots, warm spices, and fresh cilantro for a vibrant, hearty stew. Serve it with lime for a zesty kick and enjoy a nourishing, plant-based meal.
Ingredients
- 1 cup dried black beans or 2 cans, drained and rinsed
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup diced tomatoes fresh or canned
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro chopped
- Optional toppings: avocado slices jalapeño slices, or extra cilantro
Instructions
- Prep the Beans: If using dried beans, soak them overnight. Drain, rinse, and cook in fresh water until tender (about 45–60 minutes). Skip this step if using canned beans.
- Cook the Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Then, Add chopped onion, garlic, and carrots. Sauté for 5–7 minutes until the vegetables become fragrant and soft.
- Add Spices and Tomatoes:: Stir in cumin, smoked paprika, and ground coriander. Cook for 1–2 minutes until the spices’ flavors are released. And add diced tomatoes and cook for another 2–3 minutes.
- Simmer the Stew: Add the cooked or canned black beans and vegetable broth. Stir well and bring to a boil. Then, Simmer, under low heat, uncovered for 20–25 minutes, stirring occasionally.
- Finish with Lime and Cilantro: Stir in the lime juice and half of the chopped cilantro. Adjust the seasoning with salt and pepper.
- Serve: pour into bowls and garnish with the remaining cilantro. Add optional toppings like avocado or jalapeño if desired.