Here I am with another great healthy recipe to warm up your heart and soul: black bean and vegetable stew. This is a one-pot meal that is yummy and nourishing and also is ideal for meal prep.
Recipes like this one always bring me joy. It is super easy to make and you can use any vegetables that you have in your house, so nothing will go to waste. I find combination of beans, root veggies and butternut squash the most comforting of all. Not to mention that this is a pure deliciousness.
Heat oil in a large shallow pan over medium heat. Sauté onion and carrot until onion is soft and translucent. Add garlic and spices and stir for a minute.
Now pour tomatoes and cook for a minute or two. Then add diced celeriac, turnip, butternut squash and bay leaf. Pour water or vegetable stock and bring to a boil. Lower the heat, cover and cook for 20 minutes.
After 20 minutes add black beans, salt and pepper and let it simmer uncovered for another 10 minutes. Taste and add squeeze of lemon if needed.
Discard the bay leaf, switch off the heat and serve with grains of your choice like quinoa, brown rice, barley or sorghum.
PrintBlack Bean and Vegetable Stew
Yummy and nourishing black bean and vegetable stew.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4
- Category: Main course
- Cuisine: International, Vegan
Ingredients
- 2 C cooked black beans
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 C diced carrot
- 1/2 C diced celeriac
- 1 C diced turnip
- 1 1/2 C diced butternut squash
- 1 can chopped tomatoes
- 2 C water or vegetable stock
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1 bay leaf
- squeeze of lemon
- salt and black pepper to taste
- oil for cooking
Instructions
- Heat oil in a large shallow pan over medium heat. Sauté onion and carrot until onion is soft and translucent. Add garlic and spices and stir for a minute.
- Now pour tomatoes and cook for a minute or two. Then add diced celeriac, turnip, butternut squash and bay leaf. Pour water or vegetable stock and bring to a boil. Lower the heat, cover and cook for 20 minutes.
- After 20 minutes add black beans, salt and pepper and let it simmer uncovered for another 10 minutes. Taste and add squeeze of lemon if needed.
- Discard the bay leaf, switch off the heat and serve with grains of your choice like quinoa, brown rice, barley or sorghum.
Nutrition
- Calories: 235
- Sugar: 6.2g
- Sodium: 128mg
- Fat: 4.6g
- Saturated Fat: 0.7g
- Carbohydrates: 39.9g
- Fiber: 11.5g
- Protein: 10.8g
- Cholesterol: 0mg
Keywords: stew, root vegetables, beans, black beans, turnip, celeriac, butternut squash, carrot, tomatoes, vegan, vegetarian, gluten-free
Looks delicious!! Have you ever tried to make a vegan gibonicia (Serbian cheese pie)? I’ve been searching for a recipe!
Thanks!
I’m working on some Balkan recipes right now. Like burek with seitan. I’m gonna post it soon. That cheese pie sounds great too. I think I can veganize it. The problem is that I haven’t tried the original one 🤷♀️