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Caramelized Onion and Black Bean Stew

This cozy caramelized onion and black bean stew is a hearty, flavor-packed comfort dish perfect for cold nights. Slowly caramelized onions melt into tender black beans simmered with soy sauce, balsamic vinegar, mustard, and thyme for a deeply rich, balanced flavor. Easy to make, budget-friendly, and nourishing, this wholesome vegetarian stew delivers warmth in every spoonful. Serve it with rice, crusty bread, or creamy polenta for a satisfying meal everyone will love.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings: 4 people
Course: Dinner, Soup
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large onions finely sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 3 sprigs fresh thyme
  • 700 grams black beans rinsed and drained if using canned
  • 200 milliliters vegetable stock use if beans are not in stock
  • 1 tablespoon olive oil plus extra for drizzling
  • natural yogurt to serve
  • 1 handful fresh parsley roughly chopped, to serve

Method
 

Cooking Instructions
  1. Heat olive oil in a large deep saucepan over low to medium heat. Add the sliced onions and cook slowly for about 30 minutes, stirring occasionally, until soft, golden, and caramelized.
  2. Add the soy sauce, balsamic vinegar, wholegrain mustard, and thyme sprigs. Stir well and continue cooking for another 15 minutes until the flavors deepen.
  3. Add the black beans and pour in vegetable stock (or water if using jarred beans with stock). Stir to combine, then bring to a gentle simmer.
  4. Let the stew simmer uncovered for about 60 minutes on low heat, stirring occasionally. The onions should melt into the sauce, creating a thick and rich consistency.
  5. Taste and adjust seasoning if needed. Remove thyme sprigs before serving.
  6. Serve warm in bowls topped with a spoonful of natural yogurt, chopped parsley, and a drizzle of olive oil.

Notes

  • Caramelize the onions slowly for a rich, sweet flavor. Don’t rush this step.
  • The stew thickens as it cools—add a splash of stock when reheating if needed.
  • For a vegan version, use plant-based yogurt instead of dairy.
  • This stew tastes even better the next day after the flavors deepen overnight.