Smoky Black Bean Stew (Mexican Birria-Inspired)
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic grated
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes or more to taste
- ¼ teaspoon ground cinnamon
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 to 2 cups (250 to 500 ml) vegetable broth start with 1 and adjust to taste
- 3 cans black beans 15 oz / 400 g each can – or 4½ cups cooked beans
- 1 teaspoon salt or more to taste, plus black pepper
- 1 lime plus more for serving
- 4 cups (4 servings) cooked rice white or brown
- ½ cup (75 g) crumbled feta or queso fresco - also avocado, chopped red onion, and cilantro as toppings
- Sauté the aromatics: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion (chopped) and cook for 5 minutes until soft.Stir in 3 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, and ¼ teaspoon ground cinnamon. Cook for 1 minute, stirring often.
- Blend the sauce: Add 1 can crushed tomatoes, 1 to 2 cups vegetable broth, and ½ can drained and rinsed black beans.Turn off the heat and blend directly in the pot with an immersion blender until smooth and creamy. Alternatively, carefully use a standing blender suitable for hot liquids.
- Simmer the beans: Stir in the remaining 2½ cans drained and rinsed black beans, 1 teaspoon salt, and black pepper.Cover with the lid slightly open and simmer gently for 10 minutes, stirring occasionally. Add more broth if the stew gets too thick.Turn off the heat, squeeze in the juice of 1 lime, and adjust salt and heat to taste.
- Serve: Spoon the creamy black bean stew over cooked rice. Top with crumbled feta or queso fresco, diced red onion, fresh cilantro, and lime wedges. Add sliced avocado if you like.
Substitution
- Extra virgin olive oil → Avocado oil or vegetable oil.
- Onion → Yellow onion, white onion, or shallots.
- Garlic → Garlic-infused olive oil or extra herbs.
- Tomato paste → Omit if unavailable.
- Red pepper flakes → Mild chili powder, cayenne, chipotle powder, or 1–2 dried ancho or guajillo chilies, soaked and blended into the sauce.
- Smoked paprika → Regular paprika (less smoky) or chipotle powder (spicier, so use less).
- Ground cumin → Ground coriander.
- Dried oregano → Mexican oregano, regular oregano, or Italian seasoning.
- Ground cinnamon → A pinch of allspice.
- Crushed tomatoes → Canned diced tomatoes or passata.
- Vegetable broth → Chicken broth, beef broth, or water with extra seasoning.
- Black beans → Cooked dried black beans.
- Lime → Apple cider vinegar.
- Rice → Quinoa, couscous, cauliflower rice, warm tortillas, crusty bread, cornbread, baked potatoes, or sweet potatoes.
- Feta → Queso fresco or a dairy-free alternative.
- Optional toppings → Cilantro, diced red onion, or avocado.
- Soften the onions: Cook until tender and slightly sweet for a flavorful base.
- Toast the spices: Stir in hot oil for 1 minute to release their aromas without burning.
- Blend some beans: Blend ½ can into the sauce for a thick, creamy texture.
- Start with less broth: Begin with 1 cup and add more as needed.
- Adjust the heat: Start with ¼ teaspoon red pepper flakes and increase to taste.
- Add lime last: Fresh lime juice brightens the rich, smoky sauce.
- Simmer gently: Canned beans only need 10 minutes. Avoid boiling vigorously.
- Taste before serving: Adjust salt, lime, and heat until balanced.
- Try traditional chilies: Blend softened ancho or guajillo chilies into the sauce for deeper flavor.
- Store and freeze: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth if needed.
