Black Bean Stew and Salsa Macha Embrace Veganuary
Veganuary, the month-long challenge encouraging people to try a vegan diet, is the perfect opportunity to explore creative, plant-based dishes. Our Black Bean Stew with Salsa Macha is a standout option for those looking to eat more meatless meals without sacrificing bold flavors.
This hearty stew is a celebration of vegan cooking at its best—packed with protein-rich black beans, warming spices, and vibrant veggies. It’s a dish that proves going plant-based can be both satisfying and delicious. Whether you’re a Veganuary veteran or dipping your toes into veganism for the first time, this stew is a comforting choice for any meal.
What You Need:
For the Salsa Macha:
- 2 dried ancho peppers
- 2 dried guajillo peppers
- 5–6 dried chili de arbol peppers
- ½ cup roasted and salted peanuts
- 8 cloves garlic, chopped
- 2 tablespoons white sesame seeds
- 1 cup De La Rosa 613 Avocado Oil
- 2 tablespoons De La Rosa 613 Pomegranate Vinegar
- ½ teaspoon kosher salt
For the Black Bean Stew:
- 2 tablespoons De La Rosa 613 Avocado Oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1–2 teaspoons chili powder (adjust to taste)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1½ cups vegetable broth
- 1 (15-ounce) can diced tomatoes, drained
- Juice of 1 lime
- Kosher salt and black pepper, to taste
- Optional garnishes: fresh cilantro, coconut cream, or dairy-free sour cream
Easy, Delicious Salsa Macha
What makes this recipe truly special is the homemade salsa macha. Despite its complex flavors, it’s surprisingly easy to make. Once you’ve toasted the garlic, peanuts, sesame seeds, and chilies in De La Rosa 613 Avocado Oil, simply stir in the De La Rosa 613 Pomegranate Vinegar and salt. Then let the mixture cool briefly before pulsing it in a food processor or blender. In minutes, you’ll have a smoky, tangy chili oil that’s bursting with flavor.
The salsa macha isn’t just for the stew, either! Drizzle it over roasted vegetables, stir it into pasta, or use it as a topping for tacos or grain bowls. With its bold and unique taste, you’ll find countless ways to use it beyond this recipe.
By incorporating dishes like this Black Bean Stew with Salsa Macha into your Veganuary menu, you’ll discover just how exciting and flavorful plant-based eating can be. Whether you’re trying veganism for health, the planet, or animal welfare, this recipe is sure to inspire you to stick with it beyond January.
Salsa Macha:
Ingredients
- 2 dried ancho peppers
- 2 dried guajillo peppers
- 5 – 6 dried chili de arbol peppers
- ½ cup roasted and salted peanuts
- 8 cloves garlic , chopped
- 2 tablespoons white sesame seeds
- 1 cup De La Rosa 613 Avocado Oil
- 2 tablespoons De La Rosa 613 Pomegranate Vinegar
- ½ teaspoon kosher salt
Instructions
- Remove seeds and stems from the chilis. Roughly chop them and set aside.
- Combine the peanuts, garlic, and sesame seeds in a small pot with the avocado oil. Heat over medium heat and cook for about 5 minutes or until the garlic starts to crisp up and the sesame seeds turn golden brown. Remove from the heat, stir in the chilis, vinegar, and salt. Let sit for 10 minutes.
- Put the mixture into a food processor or blender and pulse several times until the mixture is combined but not pureed.
Nutrition
Black Bean Stew:
Ingredients
- 2 tablespoons De La Rosa 613 Avocado Oil
- 1 small onion , diced
- 2 garlic cloves , minced
- 1 red bell pepper , diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1- 2 teaspoons chili powder (adjust to taste)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 ½ cups vegetable broth
- 1 (15-ounce) can diced tomatoes, drained
- Juice of 1 lime
- Kosher salt and black pepper , to taste
- ¼ cup fresh cilantro , chopped (optional, for garnish)
- Coconut Cream or dairy-free sour cream (optional, for garnish)
Instructions
Sauté the vegetables:
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute until fragrant.
Add spices:
- Stir in the cumin, smoked paprika, and chili powder, cooking for 30 seconds to release their flavors.
Simmer the stew:
- Add the black beans, vegetable broth, diced tomatoes, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld. Remove half of the stew and blend in a blender until smooth. Return to the pot and stir to combine.
Finish with lime:
- Remove from heat and stir in the lime juice. Taste and adjust seasonings if needed.
Serve:
- Ladle the stew into bowls and garnish with salsa macha and fresh cilantro, if desired.
Nutrition
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