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Quick and easy Dominican Black Beans Stew made with garlic, onions, bell pepper, cilantro and olives. The perfect dish to pour over rice!
Can we just talk beans for a minute? The simplicity, the ease of cooking and the flavor!
Who doesn’t love a good beans recipe?
Well, I didn’t.
As a child, I hated eating beans. I did not enjoy the texture of the grains in my mouth and there was not a living soul that could make me have them. This really was a problem for my mom given that this is really one of those dishes that has to be present at every Dominican home every. single. week. Actually, multiple times in a week.
I don’t know how. But eventually, I grew to love it and now I cannot eat rice without it.
I usually make different kinds of beans at different times to add variation to our meals. This black beans stew is one of my favorites and so is my daughter’s. To think I didn’t like eating beans as a child really baffles me, but I am really glad that my kids do enjoy them as it is a great source of protein.
Now, my favorite part about cooking beans is how simple and easy it is to cook them. I simply add a few tablespoons of my homemade sofrito into a small pot with a little oil, some olives, tomato sauce, adobo, sazon culantro, oregano, chicken bouillon and black pepper. Sautee for a few minutes, then add a can of black beans with the juices, some additional water and let simmer for about 10-15 minutes until the beans have become tender.
Isn’t that easy? Now, all you have to do is enjoy!
Black Beans Stew
Ingredients
- 1 tbsp vegetable oil
- 2 tbsps homemade sofrito
- 2 tbsps tomato sauce
- 1 tbsp olives , pitted
- 1/2 tsp adobo
- 1 package sazon culantro
- 1/2 cube chicken bouillon
- 1 tsp oregano
- 1/2 tsp ground black pepper
- 1 can (15 oz) black beans
- 1 1/2 cup water
- 1 tsp freshly squeezed lemon juice
Instructions
- Heat oil in a small pot over medium high heat. Sautee the sofrito, tomato sauce, olives, adobo, sazon culantro, chicken 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 and stir.
- Serve warm over rice.
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