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This black bean stew is so simple to make and packs such a punch of flavour. The smoked paprika tastes delicious with the hearty black beans and rich almond butter and tomato sauce. We love to serve it with a handful of fresh coriander and some brown rice, but it's also great stuffed into jacket potatoes or even just with a side of sliced avocado.

  • 2x 400g cans black beans, drained
  • 1x 400g tin tinned tomatoes
  • 1 large red onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of cumin
  • 1 tablespoon of almond butter
  • 1 tablespoon of tomato puree
  • Juice of 1 lime
  • Handful of fresh coriander, chopped
  • Olive oil
  • Salt to taste
  1. Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
  2. Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes - bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
  3. Sprinkle with fresh coriander before serving.