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–+ servings

Slow-Cooked Rio Bean Stew Style with Okra

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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!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: South America
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g dried black beans, soaked overnight
  • 800 ml vegetable broth
  • 200 g okra, sliced into 1 cm pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • to taste Salt and pepper
  • Fresh cilantro, for garnish
  • Lime wedges optional
  • Chopped green onions optional

Equipment

  • Slow cooker
  • Large mixing bowl
  • Chef's knife
  • Wooden spoon

Method
 

  1. Begin by rinsing the soaked black beans under cold water and draining them well.
  2. 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.
  3. Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional 1-2 minutes until fragrant.
  4. 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.
  5. Cover and cook on low for about 3 hours, or until the beans are tender and the flavors meld together.
  6. In the last 30 minutes of cooking, stir in the sliced okra, allowing it to cook until tender.
  7. Once done, let the stew rest for about 15 minutes before serving. This helps the flavors to settle.
  8. Serve the stew warm in deep bowls, garnished with fresh cilantro and optional lime wedges for a zesty kick.

Nutrition

Calories: 350kcalCarbohydrates: 59gProtein: 20gFat: 7gSodium: 450mgPotassium: 600mgFiber: 15gSugar: 3gVitamin A: 950IUVitamin C: 12mgCalcium: 80mgIron: 3.5mg

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.

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