You are here

Brazilian Black Bean Stew

Brazilian Black Bean Stew


  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium sweet potato, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 jalapeno chili, seeded and minced
  • 1 cup vegetable broth
  • 3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed
  • 1/2 teaspoon salt
  • 1 ripe mango, peeled, pitted, and diced
  • 1/2 cup chopped fresh cilantro


  1. Heat oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes, Stir in garlic and cook for 2 minutes longer. Stir in sweet potato, bell pepper, tomatoes, chili, and broth. Bring to a boil. Decrease the heat to low, cover, and simmer until the sweet potatoes are tender but still firm, about 15 minutes.
  2. Stir in the beans and salt. Simmer gently, uncovered, until heated through, about 5 minutes. Stir in the mango and cook until heated through, about 1 minute. Stir in the cilantro and serve hot.


  • Recipe and image courtesy of 100 Best Vegan Recipes © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Add a comment