Crock Pot Dark Bean Stew
Cozy up with a comforting bowl of Crock Pot Dark Bean Stew, a hearty and flavorful vegan dish that's as nutritious as it is satisfying. This easy slow cooker recipe combines protein-packed black beans and kidney beans with vibrant vegetables like carrots, celery, and tomatoes, all simmered in a smoky, spiced vegetable broth infused with paprika, cumin, and oregano. With just 20 minutes of prep time, this wholesome stew practically cooks itself, making it a perfect option for busy weeknights or meal prepping. Garnish with fresh parsley and serve with crusty bread for a deliciously filling meal. Whether you're looking for plant-based comfort food or simply a nourishing, one-pot recipe, this dark bean stew is sure to become a new favorite. Keywords: crock pot dark bean stew, vegan slow cooker recipes, hearty bean stew, one-pot vegan meals, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup black beans
- 1 cup kidney beans
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 large onion, diced
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons olive oil
- 1 cup corn kernels (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse and soak the black beans and kidney beans in water overnight (8–12 hours), then drain and rinse before using.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and slightly caramelized.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the soaked beans, vegetable broth, diced tomatoes (with their juices), smoked paprika, cumin, chili powder, oregano, salt, black pepper, bay leaf, and optional corn kernels to the crock pot.
Stir the ingredients well to combine.
Cover with the lid and set the crock pot to cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beans are tender and the flavors have melded together.
Once cooked, remove the bay leaf and taste for seasoning. Adjust salt and spices as needed.
Serve the dark bean stew hot, garnished with fresh parsley, and enjoy!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6618 mg | 288% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 51.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4729 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
