- Preparation time
- 15 mins
- Cooking time
- 35 mins
- Difficulty
- Hard
- Serves
- 2 people
- Meal course
- Dinner
- Posted by
- Posted on
- October 7, 2016
- 1 Pack
- Wheat Flour Tortillas
- 1
- Avocado
- 0 A little
- Cilantro
- 3 tbspn
- Lime Juice
- 2 tins
- Black Beans
- 1/2 cup
- Coconut Milk
- 4 cup
- Cerverza
- 1/2 tsp
- Cumin powder
- 3
- Garlic cloves
- 1/2
- Jalapeño Chilli
- 1
- Red Pepper
- 1
- Carrots
- 1
- Onion
- 1 tbspn
- Olive Oil
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.
This recipe is adapted from Meatless All Day via the taste space, and inspired by Green Gourmet Giraffe.
Serving suggestion: try with a side of peach salsa or guacamole – and don’t forget the leftover beer!
- 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.
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