Vegan Frijoles Charros
(Mexican Cowboy Bean Stew)

Let’s have a look at the ingredients you’ll need for vegan frijoles charros.

Tempeh. This is a fermented soybean cake that provides a meaty texture—and plenty of protein—to the recipe. We’ll also be marinating it to add some smoky depth. Plus, tempeh benefits your health. It has anti-diabetic properties, and can also lower your cholesterol.

Liquid smoke and smoked paprika. We’re going to be using this combination to add a smoky layer, enhancing the savoury, hearty notes of the stew. You know, kind of like the bacon or chorizo often used in traditional frijoles charros. Note that smoked paprika comes sweet, mild, and hot varieties; you can choose the spice level you like.

Vegetable stock with Marmite/yeast extract (or vegetable stock cube). Vegetable stock makes the stew super flavourful. Adding Marmite (or another yeast extract) further boosts the savoury umami notes.

Onion and garlic. As you saute the onion without oil, it softens and releases its natural sweetness. This adds depth without extra unhealthy fat. Plus, garlic will add some more savoury goodness.

Himalayan pink salt. This will enhance all the other flavours in our recipe.

Spice Trio. Ground cumin, dried oregano, and chilli powder are a classic combination in Mexican cuisine—and also in my vegan frijoles charros recipe. They bring warmth and earthiness, which perfectly complements the other ingredients.

Peppers. Red and green bell peppers add sweetness to the recipe as well as some beautiful colours. They can also improve your eye health and reduce the risk of some chronic diseases. Be sure to core and cube these (with or without seeds). Serrano and red chillies (or any other chilli of your choice) add some heat to the recipe. If you like less spice, consider removing their seeds beforehand. Cayenne pepper will also be used—this is medium-hot, so adjust its amount to your liking.

Beans and lentils. I love the combination of pinto beans, kidney beans and brown lentils for all the texture they add to the recipe. (Note that you can use any lentils or beans of your preference). Kidney beans, with their juices, thicken the stew naturally. Simultaneously, the legumes add plenty of protein and fibre to keep you feeling satisfied.

Tomatoes and tomato paste. Chopped tomatoes (or passata) add some acidity and sweetness. And, at the same time, tomato paste intensifies the tomato flavour.

Bay leaves. These aromatic leaves add complexity to this Mexican stew. You may want to remove them before serving as they are difficult to chew.

Sliced jalapeños. You can add these fresh or from a jar—just make sure they’re chopped.

Limes, freshly juiced. Fresh lime juice is going to enliven all those flavours at the end! Plus, it’s a good source of vitamin C.

Fresh coriander (cilantro) to taste. This adds a bright and citrusy note to our recipe.

Pinch of salt & pepper to taste.