Best 7 Caribbean Black Bean Stew Recipes

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Immerse yourself in the vibrant flavors of the Caribbean with our specially curated guide to making the perfect Caribbean black bean stew. This delectable dish is a delightful harmony of textures and aromas, a true celebration of Caribbean cuisine. Whether you're a seasoned home cook or just starting your culinary journey, we'll provide you with step-by-step instructions, helpful tips, and a list of essential ingredients to ensure your black bean stew is bursting with delightful flavors. So, prepare to embark on a culinary adventure and discover the captivating essence of the Caribbean through this irresistible black bean stew recipe.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEANS STEW



Black Beans Stew image

Quick and easy Dominican Black Beans Stew made with garlic, onions, bell pepper, cilantro and olives. The perfect dish to pour over rice!

Provided by Vanessa

Categories     Main Course

Time 20m

Number Of Ingredients 12

1 tbsp vegetable oil
2 tbsps homemade sofrito
1/4 cup tomato sauce
1 tbsp olives,
1/4 tsp adobo
1/2 cube chicken or vegetable bouillon
1 tsp oregano
1/2 tsp ground black pepper
1 can (15 oz) black beans, (with its juice)
1 1/2 cup water
1 tsp freshly squeezed lemon juice
1 tbsp fresh cilantro, (roughly chopped)

Steps:

  • Heat oil in a medium pot over medium-high heat. Sautee the sofrito, tomato sauce, olives, adobo, bouillon, oregano and ground pepper for about 2 minutes.
  • Stir in black beans and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Squeeze in lemon juice, add cilantro, and stir.
  • Serve warm over rice.

Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Protein 10 g, Fat 4 g, SaturatedFat 3 g, Sodium 188 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving

STEWED CANNED BLACK BEANS



STEWED CANNED BLACK BEANS image

During the week I don't have time to boil beans from scratch, so these beans come in very handy. I serve it with baked chicken, grilled chicken as I mentioned before or fried pork. We all need a quick stewed beans recipe and I promise this one will exceed your expectation from a can of beans!

Provided by CookingwithRia

Categories     dinner     lunch

Number Of Ingredients 13

2 CANS black beans (rinsed and drained)
2 tbs extra virgin olive oil
2 tbs brown sugar (divided)
2 plum tomatoes (finely diced)
1 small onion (diced)
1 tbs minced garlic (3 cloves)
1 carrot (diced)
4 scallions (cilantro or parsley are good substitutes)
Hot pepper (diced, optional)
1 tbs green seasoning
4 tbs ketchup
1 tsp salt (to taste)
3 sprigs thyme

Steps:

  • Wash cans and wipe dry. Drain beans in a colander and rinse.
  • Heat oil in a dutch oven or deep heavy bottomed pot over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
  • Add chopped tomatoes, onion, garlic, carrot, hot pepper, green seasoning, scallion, ketchup, salt and pepper. Cook for 5 minutes or until the oil starts to separate.
  • Add drained beans, 2 cans of water and stir well to combine. Bring to a boil, cover, reduce heat to a simmer (low) and cook for 20 minutes, stirring every 5 mins to ensure that it is not sticking.
  • After 20 mins, if the beans are still firm, cook an additional 5-10 mins until the beans are tender and the sauce has thickened slightly. Add more liquid if the liquid evaporates too quickly. Taste and add more salt and black pepper, if required.
  • Optional: Add chopped cilantro and a pimento pepper to finish off.

Nutrition Facts : Calories 200 kcal, Carbohydrate 31 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Sodium 503 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

JIM HARRISON'S CARIBBEAN STEW



Jim Harrison's Caribbean Stew image

Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.

Provided by Sam Sifton

Categories     soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds pork spareribs, cut into single ribs
2 tablespoons neutral oil, like canola or grapeseed
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper, to taste
4 Italian sausages, hot or sweet
1 large yellow onion, peeled and sliced
4 cloves of garlic, peeled and minced
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon red-wine vinegar
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
1 cup chicken stock, homemade or low-sodium
1/2 teaspoon white sugar
4 dashes Worcestershire sauce
1 1/2 teaspoons chile powder
1 1/2 teaspoons paprika

Steps:

  • Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
  • While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
  • Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 43 grams, Carbohydrate 9 grams, Fat 72 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams

BRAZILIAN BLACK BEAN STEW



Brazilian Black Bean Stew image

This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.

Provided by CRVGRL

Categories     Soups, Stews and Chili Recipes     Stews

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon canola oil
¼ pound chorizo sausage, chopped
⅓ pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 ½ cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
¼ cup chopped fresh cilantro
¼ teaspoon salt

Steps:

  • Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
  • Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g

CARIBBEAN BLACK BEANS



Caribbean Black Beans image

Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.

Provided by CheCheCherie

Categories     Black Beans

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 medium sweet onions, chopped
3 garlic cloves, chopped fine
2 tablespoons olive oil
1 tablespoon fresh grated gingerroot
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
4 1/2 cups drained cooked black beans or 3 (16 ounce) cans black beans
3/4 cup orange juice
salt & freshly ground black pepper

Steps:

  • Sauté the onions and garlic in olive oil until barely soft.
  • Add the spices and sauté until very soft.
  • Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
  • Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
  • Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Nutrition Facts : Calories 286.3, Fat 6.4, SaturatedFat 1, Sodium 4, Carbohydrate 44.6, Fiber 14.2, Sugar 4.6, Protein 14.5

CARIBBEAN BLACK BEAN STEW



Caribbean Black Bean Stew image

The tang of the citrus gives this otherwise fairly traditional Southwestern-style chili a taste of the Caribbean. Adapted from World Wide Recipes and posted for ZWT5.

Provided by TxGriffLover

Categories     Stew

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 onions, finely chopped
4 garlic cloves, finely chopped
4 chopped fresh jalapeno chilies, chopped (more or less to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can chopped tomatoes (with their liquid)
2 cups water
3/4 cup orange juice
1/4 cup lime juice (or lemon)
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons grated orange zest
1 teaspoon grated lime zest (or lemon)
salt & freshly ground black pepper
sour cream, chopped cilantro, chopped scallions, lime wedges

Steps:

  • Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes.
  • Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture.
  • Serve with any or all of the optional garnishes if desired.

EASY BRAZILIAN BLACK BEAN STEW



Easy Brazilian Black Bean Stew image

Traditional Brazilian black beans (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after 2 small children, I've come up with this recipe for a very quick feijoada. This goes very well with white rice.

Provided by TYLOR9

Categories     Soups, Stews and Chili Recipes     Stews

Time 34m

Yield 8

Number Of Ingredients 11

2 strips bacon, diced
½ cup minced onion
½ cup minced green bell pepper
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 bay leaf
2 (15 ounce) cans black beans, drained
½ cup chicken broth, or more as needed
1 teaspoon vinegar
salt and ground black pepper to taste
1 dash hot sauce to taste

Steps:

  • Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
  • Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 19.4 g, Cholesterol 2.9 mg, Fat 1.3 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 556.5 mg, Sugar 0.8 g

Tips for Making the Best Caribbean Black Bean Stew:

  • Cook the beans properly: Whether you're using canned or dried beans, make sure they're cooked through before adding them to the stew. Canned beans should be rinsed and drained before using, while dried beans should be soaked overnight and then cooked according to package directions.
  • Don't skimp on the vegetables: The vegetables in this stew add flavor, texture, and nutrients. Make sure to use fresh, high-quality vegetables and chop them into even pieces so they cook evenly.
  • Use a variety of spices: The spices in this stew are what give it its unique flavor. Don't be afraid to experiment with different combinations of spices to find the one you like best. Some popular spices to use include cumin, oregano, thyme, and chili powder.
  • Don't overcook the stew: The stew should be cooked until the vegetables are tender and the beans are heated through, but be careful not to overcook it. Overcooked stew can become mushy and bland.
  • Serve with your favorite toppings: This stew is delicious on its own, but it's also great with a variety of toppings. Some popular toppings include avocado, sour cream, salsa, and cilantro.

Conclusion:

Caribbean Black Bean Stew is a delicious, easy-to-make stew that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this stew a try. You won't be disappointed!

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