Equipment
Ingredients
Aromatics and Spices
- 15 ml olive oil, room temperature
- 1 yellow onion, diced
- 1 jalapeno pepper, finely diced
- 3 garlic, minced
- 5 g ground cumin
- 5 g smoked paprika
- 3 g chili powder
- 2 g dried oregano
- 30 g tomato paste
Base and Beans
- 400 g canned diced tomatoes, undrained
- 250 ml vegetable broth, warm or room temperature
- 800 g canned black beans, rinsed and well drained
- 400 g canned kidney beans, rinsed and well drained
- 4 g kosher salt
Finishing
- 15 ml lime juice, freshly squeezed
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and jalapeno pepper. Sauté until the onions are translucent and softened, about 5 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and dried oregano. Cook, stirring constantly, until the spices are highly fragrant.
Add the tomato paste to the pot. Stir well to coat the vegetables and cook for another minute to slightly caramelize the paste and deepen its flavor.
Pour in the undrained diced tomatoes, vegetable broth, rinsed black beans, rinsed kidney beans, and salt. Stir to combine all ingredients well, scraping up any browned bits from the bottom of the pot. Bring the liquid to a boil at approximately 100C/212F.
Reduce the heat to low. Partially cover the pot and let the stew simmer. Stir occasionally to prevent sticking. This allows the broth to thicken and the beans to absorb the spices.
Remove the pot from the heat. Stir in the freshly squeezed lime juice. Taste the broth and add more salt if needed.
Ladle the stew into bowls and garnish with chopped fresh cilantro before serving.
Chef's Notes
- Blooming the dry spices in the hot oil before introducing any liquids is a non-negotiable step; it unlocks fat-soluble flavor compounds and drastically deepens the overall profile.
- Mashing a small handful of the beans at the end of the cooking process acts as an incredible natural thickener, giving the broth a velvety, rich body without needing flour or cornstarch.
- The residual heat and time in the refrigerator do wonders for bean-based stews. Consider making a double batch, as it tastes remarkably better on the second and third days.
- If you want additional texture, top the finished stew with diced avocado, crushed tortilla chips, or toasted pumpkin seeds just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen and improve overnight.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave, adding a small splash of water if the stew has thickened too much.
