Black Bean and Cauliflower Stew

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,430.1
  • Total Fat: 21.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 282.8 mg
  • Total Carbs: 260.4 g
  • Dietary Fiber: 76.8 g
  • Protein: 76.3 g

View full nutritional breakdown of Black Bean and Cauliflower Stew calories by ingredient
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Number of Servings: 1


    3 C. Black Beans, cooked
    4 c. Cauliflower, raw, florets
    1 c. carrots, raw, chopped
    4 c. tomatoes, raw, chopped
    3 c. water
    1 c. garlic, raw, chopped
    2 c. onions, raw, chopped
    1 TBSP Extra Virgin Olive Oil
    4 TBSP Chiles in Adobo, chopped (less if you are sensitive to heat)


The best way to do this is to cook the majority of things separately, then combined.

Chop Cauliflower and Carrots. Boil together for 10 minutes, until fork tender. Remove from water. And set aside.

Chop tomotoes, and place them in a skillet. No oil necessary. sprinkle some salt. Let them stew themselves. They will produce their own water. Stew for about 20 minutes. Set aside for later.

Saute Garlic and Onions separately. Once both are slightly browned, add both to a large soup pan. On top of them, add the tomatoes, cauliflower, carrots, beans and chili. 3 cups of water, or just enough to cover the contents in the pot.

Salt and pepper to your taste. Stew for 30 minutes, then mash with a potato masher to thicken the soup.


Consider serving with roasted corn kernels on top.

Number of Servings: 1

Recipe submitted by SparkPeople user JBSCHUMACHER.

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