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Black Bean & Rice Stew

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 6-8 (makes about 12 cups) 1x


  • 8 medium white or cremini mushrooms, sliced (about 3 cups)
  • 1 medium yellow or white onion, chopped (about 2 cups)
  • 2 ribs celery, sliced or chopped (about 2/3 cup)
  • 1 tablespoon Italian herb seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons granulated garlic
  • 1½ teaspoons ground cumin
  • 3 cups water
  • 2 cans diced tomatoes (14.5 ounces each; about 3 cups total), undrained
  • 2 cans cooked black beans (15 ounces each; about 3 cups total), drained and rinsed
  • 1 large white potato, peeled or unpeeled, cut into ½-inch cubes (about 2 cups)
  • 2¼ cups cooked brown rice (see Notes)


  1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the mushrooms, onions, and celery, and cook while stirring for 4 to 5 minutes, adding a little water as needed.
  2. Add the Italian seasoning, chili powder, coriander, granulated garlic, and cumin and cook while stirring for 1 minute, adding water as needed.
  3. Stir in the 3 cups water, diced tomatoes, beans, potatoes, and rice, and bring to a boil, uncovered. Reduce the heat to medium-low, then cover and cook for 15 to 20 minutes, or until the potatoes are tender, stirring occasionally.


Potatoes: You could also use yams in place of the white potatoes; or half and half. You could even cube some squash instead.

Beans: Any kind of beans could be used in place of the black, such as kidney and pinto, or a mix. See below for suggestions of brands.

Rice: Similarly, any type of rice can be used here. I like short-grain brown. To make 2 1/4 cups of cooked brown rice, bring 1 1/2 cups of water and 3/4 cup of dry/uncooked rice to a boil uncovered in a medium saucepan over high heat. Reduce the heat to low, then cover and simmer for 45 minutes for long-grain rice or 50 minutes for short-grain rice. Remove from the heat and let stand for 10 minutes with the lid still on.

Tomatoes: See the photo below, as there are many types of packaged tomatoes you can use. Or you can use fresh as well. For this recipe use 2 cans of diced tomatoes, or 1 jar (of the Eden brand), or the whole box of the Pomi brand.

Sauteing alternative: If you want to skip the step of sauteing the onion and other vegetables first, you can also just put everything into your soup pot at once and cook it until the potatoes are tender. I like sauteing because it intensifies the flavors, especially with onion and mushrooms.

Spices and herbs: I don't favor overly hot and spicy flavors in my meals, but if you do, this would be a good one to add more chili powder and/or other favorite chili or Mexican food herbs/spices to. I like "ancho" chili powder since it’s mild.


  • Serving Size: 1/8 recipe, 1.5 cups
  • Calories: 236
  • Sugar: 5.7g
  • Sodium: 59mg
  • Fat: 1.5g
  • Saturated Fat: 0.3g
  • Carbohydrates: 47.4g
  • Fiber: 11.7g
  • Protein: 9.8g
  • Cholesterol: 0