Cuban Black Bean Stew

Black beans go fast around our house – Wren is 80% black bean on the inside. If you have some time, this dish dresses them up with some nice complementary flavors.


  • roasted sesame oil
  • 2-3 cups black beans (soaked-and-cooked or canned)
  • 1-2 cups onions
  • 1 cup diced carrots
  • 1 cup peppers (green, red, orange, yellow…)
  • minced garlic
  • 1 tsp salt
  • 3 Tbsp fresh thyme leaves
  • 1 tsp pepper
  • 1 Tbsp cumin
  • 1 Tbsp smoked yeast (or 1/2 tsp liquid smoke)
  • 2 Tbsp soy sauce
  • 1-2 cups diced seitan (from scratch or prepackaged)
    • Note: In a pinch when I was out of vital wheat gluten, I’ve used marinated tempeh on the side.
  • some arrowroot or corn starch as a thickener

Saute the onions, carrots, peppers, garlic and spices in the sesame oil for 5 minutes or so.

Add the beans, seitan, and about 2 cups of water (enough to cook, but not too much – you’ll be thickening this in a moment to make a sauce).

Cook for 10-15 minutes.

Add the thickener and cook for a few more minutes, stirring to evenly thicken. Serve it up over some nice fluffy rice!

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