All About Beans, Gluten-Free, Vegan, Vegan Main Dishes

Mexican Bean Stew

I’ve been crazy busy lately, and I’ve been needing serious sustenance… so what better than just another bowl of beans 😉 💚 There’s a recipe for a bowl of beans from just about every country in the world… along with endless regional variations and generational differences.  This is a Mexican recipe that uses gorgeous Ancho Chillies.  They’re not hot, but they’re fruity, mellow and warm.

I made a vat of this, because it’s delicious…and gets deliciouser and deliciouser with re-heating. ❤️

Everyone loves avocados these days, and I realise that here in the UK we’re just a little conservative about how we use them.  That could be because they’re expensive… and we can only imagine the joy of going into the backyard and picking a couple…. and then serving them with everything.  How good must that be💕

So I served this stew with a tomato salsa, white rice, and beautifully ripe avocados.

And it’s good.

Hope you enjoy ! 🌺



for 6


  • 2 tbs. olive oil
  • 3 large white onions
  • 750 gms. pre-cooked mixed beans (I used black beans, pinto beans and chickpeas)
  • 1 large green pepper
  • 6 large garlic cloves
  • 500gms. tomato passata – (really good quality)
  • 2 tbs. tomato puree
  • 250ml. water.
  • 4 large ripe tomatoes ( approx: 500gms.)…preferably organic …they seem to taste sooo much better!
  • 3.5 tbs. ground cumin
  • 0.5 tbs. whole cumin seeds
  • 3 dried ancho chillies ( approx. 18 gms.)
  • 2 tbs. spanish paprika
  • 0.5 tsp. ground chilli pepper (don’t overdo the heat or you’ll drown out the anchos!)
  • 2-3 tsps. salt
  • juice 2 limes
  • 2 tbs. sweetener (such as agave syrup, or sugar)


  • Peel and chop onions fairly finely.
  • Slice green pepper in half and remove seeds.  Slice into thin ribbons approx. 3cm. in length.
  • Peel and crush garlic cloves.
  • Place the ancho chillies in a small bowl of water to hydrate.  After 10-15 mins. finely dice the chillies.
  • Cut a cross in the top of the tomatoes and place in a bowl and cover with just boiled water.
  • After 10 mins. remove tomato skins and discard.  Chop tomatoes into smallish chunks.
  • Place a large deep-sided casserole (that has a lid), on a high heat and add 2 tbs. olive oil.
  • When hot, add whole cumin seeds.  Sizzle for 30 secs.
  • Add chopped onions and sauté for 8 mins.  Stir occasionally to avoid burning.
  • Add green pepper ribbons.  Sauté for 2 mins.
  • Reduce heat to medium and add crushed garlic.  Sauté for 1 min.  Stirring to combine.
  • Add diced ancho chillies.  Sauté for 30 secs.
  • Add ground cumin, ground paprika, ground chilli pepper and 2 tsps. salt.  Sauté  for 30 secs.
  • Add tomato passata, tomato puree and 250 ml. water.
  • Bring to a gentle simmer.
  • Add pre-cooked beans.
  • Bring to a gentle simmer, then cover and reduce heat to a minimum.  (I used a heat diffuser).
  • Simmer gently for approx. 45 mins.
  • Add fresh diced tomatoes.  Re-cover and simmer for a further 15-20 mins.
  • Add sweetener, and lime juice.  Taste as you go.  Add extra salt if desired.
  • Heat through for a further 10 mins.

Prepare a quick fresh salsa of chopped spring onions, cherry tomatoes and a small red chilli pepper.  Drizzle with lime juice and a pinch of salt.

Serve piping hot with sliced fresh avocados and basmati rice.














2 thoughts on “Mexican Bean Stew”

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