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Black bean stew in a small cast iron skillet with slaw and cornbread and butter on the side in a larger round skillet on a dark concrete background with silverware.

Black Bean Stew

jalapeño collard slaw, cornbread, honey butter

STARS

Slow-roast garnet sweet potatoes until tender and fold them into a hearty black bean stew seasoned with cumin and smoked paprika in a rich tomato base. Serve it with a large piece of cornbread and honey-whipped butter. For cool crunch, jalapeño collard green coleslaw adds some freshness. You can eat it solo or spooned over the stew.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Black Bean Stew

  • 2 yams, peeled and diced
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced thinly
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 chipotle pepper in adobo, diced or puréed in a blender 
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup water
  • Cornbread, for serving

Collard Green Slaw

  • 2 tablespoons whole grain mustard
  • ¼ cup apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • ½ cup mayonnaise
  • 2 carrots, cut into matchsticks or thin disks
  • 1 jalapeño pepper, deseeded and minced
  • 1 bunch collard greens, sliced thinly. 

Honey Butter

  • ½ stick unsalted butter, at room temperature 
  • ½ teaspoon kosher salt
  • 1 tablespoon honey
  • ¼ teaspoon cayenne pepper
Directions
1
Preheat the oven to 400°F. 
2
Add the yams to a baking sheet, toss with 1 tablespoon olive oil, salt and pepper and roast until browned in spots and fork-tender, about 20 minutes. 
3
Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, garlic, and pepper and cook until tender, about 5 minutes.
4
Stir in the cumin, paprika, chipotle purée and tomatoes and bring to a simmer.
5
Stir in black beans, salt, pepper and water, return to a simmer and cook, uncovered, for 10 minutes. Stir in the roasted yams.
6
For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens. 
7
Place the butter ingredients in a food processor and blend until combined. 
8
To serve, divide the stew between bowls. Serve with collard green slaw and cornbread and honey butter on the side. 

Black Bean Stew

jalapeño collard slaw, cornbread, honey butter

STARS

Slow-roast garnet sweet potatoes until tender and fold them into a hearty black bean stew seasoned with cumin and smoked paprika in a rich tomato base. Serve it with a large piece of cornbread and honey-whipped butter. For cool crunch, jalapeño collard green coleslaw adds some freshness. You can eat it solo or spooned over the stew.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Black Bean Stew

  • 2 yams, peeled and diced
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced thinly
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 chipotle pepper in adobo, diced or puréed in a blender 
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup water
  • Cornbread, for serving

Collard Green Slaw

  • 2 tablespoons whole grain mustard
  • ¼ cup apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • ½ cup mayonnaise
  • 2 carrots, cut into matchsticks or thin disks
  • 1 jalapeño pepper, deseeded and minced
  • 1 bunch collard greens, sliced thinly. 

Honey Butter

  • ½ stick unsalted butter, at room temperature 
  • ½ teaspoon kosher salt
  • 1 tablespoon honey
  • ¼ teaspoon cayenne pepper

Directions

1
Preheat the oven to 400°F. 
2
Add the yams to a baking sheet, toss with 1 tablespoon olive oil, salt and pepper and roast until browned in spots and fork-tender, about 20 minutes. 
3
Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, garlic, and pepper and cook until tender, about 5 minutes.
4
Stir in the cumin, paprika, chipotle purée and tomatoes and bring to a simmer.
5
Stir in black beans, salt, pepper and water, return to a simmer and cook, uncovered, for 10 minutes. Stir in the roasted yams.
6
For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens. 
7
Place the butter ingredients in a food processor and blend until combined. 
8
To serve, divide the stew between bowls. Serve with collard green slaw and cornbread and honey butter on the side.