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Slow Cooker Peruvian Kidney Bean Stew
with quinoa

Active: 30 Total: 390

With a fragrant spice mix this Peruvian-inspired stew is packed with vegetables and served over quinoa for a filling dose of protein.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
Slow Cooker Peruvian Kidney Bean Stew:
  • Onions, medium - 1, diced
  • Bell peppers, yellow, orange, or red - 1, diced
  • Carrots - 8 oz, diced
  • Sweet potatoes - 10 oz, peeled and cubed
  • Beans, kidney (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 2 Tbsp
  • White wine - 1/2 cup (sub stock)
  • Stock, any type - 5 cups
  • Diced Tomatoes, preferably fire-roasted (14 oz / 397g) - 1 can
  • Peas, frozen - 1 cup
  • Lemon juice - 1 Tbsp
Peruvian Spice Blend:
  • Paprika - 2 tsp
  • Salt - 1 tsp
  • Cumin, ground - 1 tsp
  • Garlic powder - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Cinnamon, ground - 1/4 tsp
Quinoa:
  • Quinoa - 1 cup
  • Stock, any type - 2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Choose Cooking Method

Prep

  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Onions / Bell Peppers / Carrots / Sweet potatoes - Prep as directed. Combine onions, bell peppers, and carrots. Store sweet potatoes separately. (Can be done up to 5 days ahead)
  3. Make spice blend - Combine paprika, salt, cumin, garlic powder, oregano, turmeric, and cinnamon. (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse.
  5. Sear aromatics and spices - In a large skillet over medium heat add oil. When oil is shimmering, add onions, bell peppers, and carrots with some salt. Saute until starting to soften, 3 to 4 minutes. Stir in spice blend until fragrant, ~2 minutes. Pour wine into the pan and bring to a simmer, scraping up any browned bits on the bottom of the pan. Scrape aromatics into the bowl of a slow cooker.
  6. Slow cook stew - Add beans, sweet potatoes, stock, and diced tomatoes (including liquid) to slow cooker. Stir everything to combine. Slow cook on low for 5 to 6 hours or high for 2 to 3 hours.
  7. Peas - Defrost peas.

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Make

  1. Stir peas and lemon juice into stew. Taste and season with some salt and pepper.
  2. If quinoa was made ahead, reheat in the microwave.
  3. Serve stew over quinoa. Enjoy!

Prep

  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Onions / Bell Peppers / Carrots / Sweet potatoes - Prep as directed. Combine onions, bell peppers, and carrots. Store sweet potatoes separately. (Can be done up to 5 days ahead)
  3. Make spice blend - Combine paprika, salt, cumin, garlic powder, oregano, turmeric, and cinnamon. (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse.
  5. Peas - Defrost peas.

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Make

  1. Heat a Dutch oven with oil over medium heat. Add onions, bell peppers, and carrots with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. Stir in spice blend until fragrant, ~2 minutes. Pour wine into the pan and bring to a simmer, scraping up any browned bits on the bottom of the pan.
  3. Stir in beans, sweet potatoes, stock, and diced tomatoes (including liquid) and bring to a simmer. Once simmering, cover with a lid and reduce temperature to a low simmer. Simmer stew, covered, until sweet potatoes and carrots are tender, 15 to 20 minutes.
  4. Stir peas and lemon juice into stew. Taste and season with some salt and pepper.
  5. If quinoa was made ahead, reheat in the microwave.
  6. Serve stew over quinoa. Enjoy!

Prep

  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Onions / Bell Peppers / Carrots / Sweet potatoes - Prep as directed. Combine onions, bell peppers, and carrots. Store sweet potatoes separately. (Can be done up to 5 days ahead)
  3. Make spice blend - Combine paprika, salt, cumin, garlic powder, oregano, turmeric, and cinnamon. (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse.
  5. Peas - Defrost peas.

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Make

  1. Using the Saute function of an Instant Pot heat oil. Add onions, bell peppers, and carrots with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. Stir in spice blend until fragrant, ~2 minutes. Pour wine into the pot and bring to a simmer, being very sure to scrape up any browned bits on the bottom of the pan.
  3. Turn off Saute function and allow to cool for a minute or two.
  4. Stir in beans, sweet potatoes, stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), and diced tomatoes (including liquid).
  5. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 6 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
  6. Stir peas and lemon juice into stew. Taste and season with some salt and pepper.
  7. If quinoa was made ahead, reheat in the microwave.
  8. Serve stew over quinoa. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (54)
Gluten-free (3)
Paleo (6)
Vegetarian (14)

Most Helpful

Super yummy, healthy, & easy! A hit for the whole fam.

By: Talia
Posted: Mar 08, 2021
Diet: Vegetarian
1 Helpful

48 reviews

This was ... fine. Not bad, just not particularly tasty. Not sure what it missing. Just didn't have the depth of flavor I'm used to with cooksmarts meals. Unlikely to make it again.

By: Jennifer
Posted: Apr 13, 2021
Diet: Vegetarian
0 Helpful

We did the instant pot recipe, only used 2 cups of broth and it was still essentially a soup. Doubled the spices. The flavors were fine but not great - leftovers ate with rice to absorb more liquid and added yogurt to make it creamy, which was better.

By: Kayla
Posted: Mar 22, 2021
Diet: Original
0 Helpful

I made the stovetop version. After reading all the reviews, I added fresh garlic and upped the spice - loosely kept the ratios the same, but used larger quantities of each, as well as a bit of a harissa spice blend. I used boneless/skinless chicken breasts due to personal preference. I upped the quantity of the veggies as well. As others suggested, I reduced the stock and added an extra can of fireroasted diced tomatoes, one of which had adobo seasoning. I added about 1T of butter and some thinly sliced fresh garlic to the quinoa. I very much enjoyed this, as did my brother!

By: Maggie
Posted: Mar 22, 2021
Diet: Original
0 Helpful

Delicious! I cut back on the stock due to the size of my slow cooker and used 10oz tomatoes.

By: Becky
Posted: Mar 19, 2021
Diet: Original
0 Helpful

I thought it was a little bland but my husband thinks it could a 4 if we made it with rice (to absorb the liquid more)

By: Kristen
Posted: Mar 17, 2021
Diet: Original
0 Helpful

I used chicken thighs instead & added 4 cups of broth and it was very soupy, but it was delicious!

By: Jennifer
Posted: Mar 15, 2021
Diet: Original
0 Helpful