Caribbean Black Bean Stew

Dive into the vibrant flavors of the Caribbean with this hearty Caribbean Black Bean Stew, a soulful dish brimming with warming spices and creamy textures. This one-pot vegan recipe combines protein-packed black beans with the rich creaminess of coconut milk, the smoky depth of paprika, and the bold kick of allspice, all simmered to perfection. Fire-roasted tomatoes and fresh aromatics like garlic, onion, and celery enhance its robust flavor profile, while the optional scotch bonnet pepper adds a tantalizing heat for spice lovers. Served over fluffy rice and topped with a squeeze of lime and fresh cilantro, this comforting stew is both nourishing and satisfying, perfect for a cozy dinner or meal prep. With just 20 minutes of prep time, it’s an easy yet unforgettable way to bring tropical warmth to your table.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 large red bell pepper, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 3 cups black beans, cooked or canned (drained and rinsed)
• 1 15-ounce can fire-roasted diced tomatoes with juices
• 1 13.5-ounce can coconut milk
• 2 cups vegetable broth
• 1 small scotch bonnet pepper, whole (optional for heat)
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked rice (for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, red bell pepper, carrot, and celery to the pot. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened.

Step 3

Stir in the cumin, allspice, smoked paprika, and thyme, and cook for 1 minute to toast the spices.

Step 4

Add the black beans, diced tomatoes with their juices, coconut milk, and vegetable broth to the pot. Stir to combine.

Step 5

If using, add the whole scotch bonnet pepper for flavor. Make sure to leave it whole to avoid making the stew too spicy.

Step 6

Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, stirring occasionally.

Step 7

Remove the scotch bonnet pepper (if used). Stir in the fresh lime juice and adjust the seasoning with salt and black pepper to taste.

Step 8

Serve the stew over cooked rice and garnish with chopped fresh cilantro.

Nutrition Facts

Serving size	(3008.5g)

Amount per serving	% Daily Value*
Calories	2461.4

Total Fat 40.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5109.0mg	0%
Total Carbohydrate 447.4g	0%
Dietary Fiber 64.4g	0%
Total Sugars 57.3g
Protein 79.7g	0%

Vitamin D 0IU	0%
Calcium 630.6mg	0%
Iron 20.6mg	0%
Potassium 4693.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.7%

Protein: 12.9%

Carbs: 72.4%