Go Back

Mexican-Style Bean and Potato Stew

This Mexican-style bean and potato stew is a simple, hearty vegan meal made with everyday ingredients. Potatoes, black beans and vegetables are simmered in a rich tomato-based sauce flavoured with cumin, oregano, smoked paprika and a touch of chipotle for gentle warmth. It's the sort of comforting dish that's ideal for a midweek supper when you want something filling and satisfying without spending hours in the kitchen. Serve it with flatbreads, crusty bread or rice to make it go even further. The chipotle paste adds a smoky heat, but it's easy to adjust to suit your taste. For a milder version, simply reduce the amount or leave it out altogether. Notes
  • The stew also reheats well, making it a useful make-ahead meal for busy days.
  • Leftovers can be stored in the fridge for up to 3 days and often taste even better the next day as the flavours have more time to develop. Reheat gently on the hob or in the microwave until piping hot.
  • The stew can also be frozen for up to 3 months and thawed overnight in the fridge before reheating.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 medium potatoes peeled and cut into bite-sized cubes
  • 1 red onion thinly sliced
  • 2 garlic cloves thinly sliced or crushed
  • 1 medium carrot cut into small chunks
  • 1 red bell pepper cut into small chunks
  • 1 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • About 400 ml vegetable stock
  • 1 cup green beans chopped
  • 1 x 400g tin black beans drained and rinsed
  • Chopped parsley or coriander leaves to serve
  • Lime wedges to serve (optional)

Method
 

  1. Heat a little oil in a large saucepan or casserole dish over a medium heat.
  2. Add the onion and cook for about 5 minutes until softened.
  3. Stir in the garlic and cook for 1 minute, then add the carrot and red pepper. Cook for a further 3 minutes, stirring occasionally.
  4. Add the tomato purée, chipotle paste, cumin, oregano and smoked paprika. Stir for 1 minute until the vegetables are coated in the spices.
  5. Add the potatoes and stir well to coat them in the tomato and spice mixture.
  6. Pour in the chopped tomatoes and enough vegetable stock to cover the vegetables generously.
  7. Bring to the boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are almost tender.
  8. Stir in the black beans and green beans. Continue cooking for 5 minutes, or until the beans are heated through and the vegetables are tender.
  9. Taste and adjust the seasoning if needed.
  10. Serve topped with chopped parsley or coriander and a squeeze of lime juice.
  11. For a richer finish, serve with a spoonful of sour cream if dairy is suitable for your diet.