My Favorite Cozy Stew (Even Without Black Beans in Paris!)

When I first moved to Paris, I assumed I’d be able to find everything I needed at the corner market—mais non! One of the trickiest things to track down has been black beans. Yes, black beans! A staple in my kitchen, especially for cozy stews like this one I’ve adapted from a classic Jamie Oliver recipe.

I’ve made this stew countless times, and I love how comforting, hearty, and deeply flavorful it is—even if I have to get a bit creative with the ingredients. When black beans were nowhere to be found, I’ve substituted red or white beans in a pinch, and it still turned out beautifully.

This dish is full of roasted vegetables, warming spices, and topped with a punchy Pico de Gallo that brightens the whole bowl. I usually serve it with rice (brown or white) and a little dollop of crème fraîche on top—because, well, I am in France after all.

If you’re feeling stuck in your dinner rotation, I highly recommend giving this one a try. It’s meat-free, filling, and just a touch indulgent. And as I’m rediscovering hobbies and comfort foods in this new city, this is one recipe that always feels like home.

Bon appétit!🤍,Lois

Recipe: Black Bean Stew (Adapted from Jamie Oliver)

Serves 2

Ingredients:

• 1 sweet potato, cut into 1-inch cubes

• 1 red or yellow onion, quartered

• 3 sweet peppers, chopped into 1-inch pieces

• 4 cloves garlic, minced

• 1 red chili, seeded and finely chopped

• 2 cans (15 oz each) black beans (or red/white beans as a substitute)

• 2 tsp ground coriander

• 2 tsp smoked paprika

• 2 bay leaves

• Splash of balsamic vinegar

• Sour cream or crème fraîche (to serve)

• ½ cup brown or white rice

Pico de Gallo:

• 2 Roma tomatoes, diced

• ½ onion, diced

• ½ jalapeño, seeded and diced (adjust to taste)

• Handful of fresh cilantro, chopped

• Juice of ½ lime

Instructions:

1. Roast the Veggies: Preheat oven to 400°F (200°C). Toss sweet potatoes and peppers with olive oil, coriander, paprika, salt, and pepper. Roast for 35 minutes.

2. Make Pico de Gallo: Mix tomatoes, onion, jalapeño, cilantro, and lime juice. Set aside.

3. Sauté Base: In a pan over low heat, warm a little olive oil and sauté the onion until soft. Add garlic and a splash of water. Simmer for 20 minutes, stirring often.

4. Build the Stew: Add beans (including juice) and about ½ can of water. Let simmer. When roasted veggies are done, add them to the pan along with a splash of balsamic. Simmer for another 20 minutes. Remove bay leaves.

5. Cook Rice: Prepare rice according to package instructions.

6. Serve: In a bowl, place rice on one side and stew on the other. Top with Pico de Gallo, a dollop of crème fraîche or sour cream, and garnish with extra cilantro. Optional: serve with tortilla chips on the side.

This week's Silver & Sensational video is out now! I share more about my explorations of Paris in an attempt to make this place feel more like home. Give it a watch and let me know what you think.

See you soon!

Xo, Lo