Colombia: Black Bean Stew

 I’m not sure why but I don’t tend to get stews quite right. They’re always a bit too watery, or a bit too tomatoey, or not enough seasoning, or something. I don’t know what it is, and no matter what I do they don’t tend to work out. So I don’t tend to cook stews very often.

 

I think I’ve figured out my problem though. I don’t let them simmer for long enough. And I think I’ve only figured this out because this Colombian black bean stew simmered away for 30+ minutes while I was trying to get my coconut rice to work. And all of that simmering meant that all the ingredients melded together to create this gorgeous, rich flavour. 

 

I do love black beans though, so maybe this stew was going to work no matter what, on account of them having my favourite beans. But even Nick went back for more, with a “I didn’t expect it to taste so nice” comment. He’s so good to me.

This recipe is an adaptation from this one here.

 Colombian Black Bean Stew

Serves 4+ with rice

Ingredients

• 2 cans black beans, drained and rinsed
• 1 teaspoon vegetable oil
• ½ cup water
• 5 garlic cloves, chopped or crushed
• 1 can chopped tomatoes
• 1 teaspoon ground cumin
• 1 vegetable stock cube
• 1 onion, finely diced
• ½ teaspoon ground ginger
• 1 heaped teaspoon dried oregano
• 4 teaspoons sugar
• Salt and pepper
• Coriander, to garnish
• Fried plantain, to serve
• Rice, to serve (I used my coconut rice here)

Instructions

1. Over medium heat, add oil to saucepan. When hot, sweat the onions until translucent, then add the garlic and fry for an additional 2 minutes. Add chopped tomatoes, stir, then add the water.
2. Add beans and stir to combine. Reduce heat to a simmer, add the vegetable stock cube and let it dissolve. Add cumin, ground ginger, sugar and oregano.
3. Simmer for roughly 30 minutes or until the majority of the liquid has reduced. Serve hot with rice and fried plantain.