Black Bean Stew
THM:E, low fat, gluten/egg/dairy/nut free (use non-contaminated ingredients and replace the chicken bouillon with chicken broth if necessary)
Serves: 8-10
  • 2 lb. dry black beans
  • 1 lg. onion, chopped
  • 5 cloves garlic, minced
  • -
  • ½ c. fresh cilantro, chopped
  • 1 T. each chili powder, paprika
  • 1 T. chicken bouillon*
  • 2 tsp. cumin
  • 2 tsp. lime juice
  • 1½ tsp. salt (may vary according to the saltiness of your chicken bouillon)
  • ½ tsp. THM Super Sweet Blend
  • ½ tsp. liquid smoke
  • Additional water as needed
  1. Rinse and drain the beans and put them in a large crockpot. (I used a 6-qt. crockpot.) Cover the beans with water to about 1½" above the surface of the beans. Add the onion and garlic and cook on high for 3½ hours or until the beans are soft. Do not add more water during this time, but do stir the beans occasionally.
  2. Mash the beans with a potato masher until they are your desired consistency. I like to leave some texture. Add additional water as desired; I added an extra 2 cups. Add the second set of ingredients and stir, then cook on low for 2 hours. Serve.
  3. You can top this stew with low-fat sour cream and a small sprinkling of cheese, but keep fats to a minimum as this meal focuses on healthy carbs.
*If you're allergic to something in the chicken bouillon, leave it out and use low-fat chicken broth as part of your cooking liquid.
Leftover beans refrigerated overnight will probably need extra liquid added before reheating because they will absorb water in the fridge. Or leave them thick and serve them in low-carb or sprouted tortillas! I like to have these beans on hand for lunches throughout the week, but if they last for more than a few days I would freeze them since beans tend to spoil quickly in my experience.
Recipe by Briana Thomas at