Slow-Cooked Rio Bean Stew Style with Okra
Experience the warmth and comfort of Rio de Janeiro with this delightful Slow-Cooked Rio Bean Stew with Okra. Cooked slowly until the beans are perfectly tender, this dish captures the essence of traditional Brazilian home cooking. The addition of vibrant okra adds a unique texture and flavor that enhances every bite. Embrace the joy of cooking and feel free to adjust the spices and toppings to suit your personal taste!
Ingredients
Equipment
Method
- Begin by rinsing the soaked black beans under cold water and draining them well.
- In your slow cooker, heat the olive oil on the sauté setting (if available). Add the chopped onion and sauté until translucent, approximately 5 minutes.
- Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes and soaked black beans to the slow cooker, mixing well. Then pour in the vegetable broth. Season with salt and pepper.
- Cover and cook on low for about 3 hours, or until the beans are tender and the flavors meld together.
- In the last 30 minutes of cooking, stir in the sliced okra, allowing it to cook until tender.
- Once done, let the stew rest for about 15 minutes before serving. This helps the flavors to settle.
- Serve the stew warm in deep bowls, garnished with fresh cilantro and optional lime wedges for a zesty kick.
Nutrition
Notes
Feel free to adapt the spices in this recipe — if you enjoy a little heat, consider adding some diced jalapeño or a pinch of cayenne pepper.
For a vegetarian-friendly option, ensure your broth is vegetable-based.
Leftovers can be stored in the refrigerator for up to 3 days and are even tastier the next day!
Simply reheat gently on the stovetop or in the microwave.
For a vegetarian-friendly option, ensure your broth is vegetable-based.
Leftovers can be stored in the refrigerator for up to 3 days and are even tastier the next day!
Simply reheat gently on the stovetop or in the microwave.
