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Roasted Red Pepper and Black Bean Stew


  • 1 tablespoon olive oil
  • 2 small onions sliced or diced
  • 3 - 19 oz cans of black beans rinsed and drained
  • 2 cups roasted red peppers sliced thin
  • 3 tablespoons chilies in adobo sauce or less for a not so spicy stew
  • 2 - 28 oz cans of diced tomatoes. Very good with fire roasted tomatoes. I used 2 small cans fire roasted diced and one 28 oz no salt added diced tomatoes
  • 3 cups vegetables stock I used 3/4 cup port and the balance water with a bouillon cube t make a total 3 cups
  • 2 tablespoons cumin
  • salt and pepper to taste
  • zest of 1 large orange
  • fresh thyme


  • Heat oil over medium heat and sauté onions until tender - about 5 minutes. Add beans, tomatoes, chillies and roasted red peppers. Bring to a boil, then reduce and simmer for 25-30 minutes. Part way through cooking use a potato masher and mash a few of the beans. Don't noticeably change the texture of the stew, just enough to release some of the starch from the beans and give the finish stew a thicker consistency. Just before serving (I did this the next day) add orange zest and thyme.


adapted from Runner's World magazine, December 2012 issue