- Preparation time
- 15 mins
- Cooking time
- 35 mins
- 2 people
- Meal course
- Posted by
- Posted on
- October 7, 2016
This vegan Cuban-style bean stew combines two of my all-time favourites: black beans and beer.
Here, the stew is used as a filling for burritos but alternatively, you can also serve it with rice. You could also omit the beer to create a gluten-free stew.
Black beans are an integral part of the Guatemalan and Central American diet. During my four years living in Guatemala, I used to cook a pound of beans in the pressure cooker on a Sunday and live off them for the rest of the week.
A typical day looked like this:
1) Desayuno: scrambled eggs, beans topped with a salsa similar to salsa ají
2) Almuerzo: black bean soup with soft cheese and maize tortillas
3) Cena: tortilla chips with guacamole and refried beans.
I loved living in a country where it was acceptable to eat beans with every meal.
- Next add the pepper and chilli and fry over a low heat for another 5 minutes to soften the vegetables before adding the garlic and cumin, fry for one minute stirring continuously.
- Heat the oil in a large pan then add chopped onion and carrots, fry for a few minutes.
- Add the tomato paste and mix, and then carefully pour in the beer. Mix to combine then simmer for 2-3 minutes.
- Now add the beans, coconut milk, limejuice and stock, stir then simmer over a low heat, uncovered for 20-25 minutes until the carrots are cooked and the bean mixture is deliciously thick and creamy.
- To make the burritos, serve a small portion of the beans on a heated tortilla, add a couple of flecks of avocado, a sprinkle of cilantro and another squeeze of lime. Roll up and repeat until you’re out of beans or tortillas.