Black Bean and Two-Tomato Stew With Quinoa

Black beans in wooden spoon, wooden table and onion in background.
Prep Time: 
40 minutes
Number of Servings: 
Recipe Source: 
One-Dish Vegan by Robin Robertson ($16.95, Harvard Common Press, 2013)


  • 1 Tbsp olive oil or 14 cup water
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 jalapeño chile, seeded and minced
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 tsp dried marjoram
  • 1 tsp salt
  • 14 tsp freshly ground black pepper
  • 3 cups low-sodium vegetable broth, plus more if needed
  • 1 12 cups cooked black beans or 1 (15.5 oz) black beans, rinsed and drained
  • 1 or 2 scallions, minced
  • 2 Tbsp chopped sun-dried tomatoes
  • 2 Tbsp minced fresh Italian parsley or cilantro
  • Hot pepper sauce, for serving (optional)


  1. Heat oil or water in a large pot over medium heat. Add onion, bell pepper, garlic, and jalapeño. Cook for 5 minutes to soften.
  2. Stir in quinoa, tomatoes with their juices, marjoram, salt, pepper, and broth and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, until vegetables and quinoa are tender, 20 to 25 minutes. If mixture becomes too dry, add a small amount of additional broth.
  3. Stir beans, scallions, sun-dried tomatoes, and parsley into pot. Cover and remove from heat. Set aside for 5 minutes to allow flavors to blend.
  4. Serve hot with hot pepper sauce, if desired.