Filipino Black Bean Stew
with carrots / potatoes / rice
This is our take on Afritada, a comforting and popular stew in the Philippines. It's a great base for using up a variety of vegetables and is served over rice to soak up the flavorful broth.
Ingredients
- Rice, uncooked white or brown - 1 cup
- Bell peppers, red - 1 , chopped
- Onions, medium - 1 , chopped
- Carrots - 12 oz , sliced
- Garlic - 2 cloves , chopped
- Baby potatoes - 12 oz , quartered
- Peas, frozen - 1 cup
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Stock, any type - 3 cups
- Tomatoes, diced (14 oz / 397 g) - 1 can (look for petite-diced tomatoes if available)
- Soy sauce, low-sodium - 2 Tbsp
- Bay leaf - 1
Prep
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Bell peppers / Onions / Carrots / Garlic - Prep as directed. Combine bell peppers and onions. Store carrots and garlic in their own separate containers. (Can be done up to 5 days ahead)
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Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Potatoes - Quarter potatoes.
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Peas - Defrost peas.
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Beans - Drain and rinse.
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Make
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Heat a large Dutch oven with oil over medium heat. When the oil begins to shimmer, add in the bell peppers and onions and saute until tender, 3 to 4 minutes. Pour the stock over the vegetables, scraping up any browned bits on the bottom of the pan.
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Add in the carrots, garlic, baby potatoes, tomatoes (including liquid), soy sauce, and bay leaf. Bring the liquids to a low simmer. Cover the stew and reduce the heat to low so that it maintains a low simmer. Cook the stew, covered, until the potatoes and carrots are tender, 15 to 20 minutes.
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Remove the lid from the stew and discard the bay leaf. Stir in the peas and beans just to warm them through. Taste the stew and season with some salt and pepper.
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If the rice was made ahead, reheat it in the microwave.
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Serve the stew over rice. Enjoy!
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