Nourishing Black Bean Stew with Avocado and Egg

You probably know the feeling of wishing for the winter in the middle of summer and vice-versa, and it’s only recently that I discovered its roots. Being more present, participating mindfully, and embracing everything that goes on in your life are simple mind switches that will make us actually enjoy our reality.

For me, summer means traveling, hiking, eating tons of blackberries and drinking cooling fresh juices during the long afternoons, and I know I didn’t have enough of these, nor was I present while they were happening, since I found myself wishing for them in January.

As for the winter, I know that going to the mountains when snowing, baking loaves of bread, and making a lot of stews will make me feel like I take and live the most of it, and I’ll not end up wishing for winter in July.

This stew is a simple way to stay present, because it doesn’t involve too many steps, and its rich taste and flavors are really rewarding. I love cooking with beans because of their high load of protein, carbs, and fiber which make the perfect healthy combination for a vegetarian.

Add eggs and avocado to the picture and you’ll get a filling combo rich with nutrients to nourish your hair, skin, and good bacteria colonies.

Focusing on eating lots of vegetables is great for a healthy diet, but as a vegetarian, you also need to aim on getting enough proteins to support cell regeneration. With 30 percent of the daily reference intake, beans are definitely a go-to ingredient in my diet.

While white canellini beans are my favorite for salads, black beans are a great choice for stews because of their deep purple color and exceptional antioxidant phytonutrients.

Three anthocyanins are responsible for the black color of these beans, and they all come with great benefits for the health of the cardiovascular system, healthy liver activity, and reducing the oxidative stress while also having anti-inflammatory action on our body’s cells.

By increasing the antioxidant and anti-inflammatory action in our body, black beans protect us from chronic disease, while their rich fiber content supports the health of the colon wall’s cells and better activity of the digestive system.

ALSO YUMMY:  Super Easy Red Lentil Soup with Butternut Squash

This stew quickly became a favorite in our house. The creamy yolks are a delicious addition and an extra kick of protein and minerals. I serve it with avocado and spiced yogurt for added creaminess spiciness and a nice color splash.


Print Recipe
5 from 3 votes

Protein Packed Black Bean Stew

Rich and spicy, this stew is loaded with protein, fiber, and minerals, making it a complete, nourishing vegetarian meal that is ready in less then 30 minutes.
Cook Time20 mins
Total Time20 mins
Course: Dinner
Cuisine: Vegetarian
Servings: 2
Author: The Awesome Green


  • 3 cups cooked black beans
  • 1 yellow onion finely diced
  • 3 garlic cloves minced
  • 1 cup low sodium vegetable stock
  • 1 green bell pepper finely diced
  • 1 small jalapeno diced
  • 1 celery stalk diced
  • 1 lime juice only
  • 1 small bunch fresh mint chopped
  • 1/2 tsp ground cumin
  • 1 cup yellow cherry tomatoes diced
  • 2 tsp coconut oil
  • Freshly ground black pepper
  • To serve:
  • 1 avocado peeled and sliced
  • 1 organic egg from free range chickens boiled for 4 minutes
  • 2 scallions diced
  • 1 small red onion diced
  • 2 tbsp organic yogurt mixed with 1/2 tsp cayenne


  • Heat the coconut oil into a medium pot, add the onion, green bell pepper, celery stalk, jalapeno and cook for five minutes, stirring frequently.
  • Add the cherry tomatoes and cook for five more minutes.
  • Add the cooked black beans, vegetable stock and cumin, mix to combine and bring to boil over medium heat.
  • Simmer for ten minutes, then add the lime juice, fresh mint, ground black pepper and garlic, stir to incorporate and turn off the heat.
  • Mash a few black beans with a fork, and mix to incorporate (this step will thicken the stew).
  • Divide into serving bowls, and serve warm with boiled egg halves, avocado slices, red onion and diced scallions.





  • Gabi Valladares
    January 23, 2017

    Whoa, this looks so tasty & healthy & colorful! So perfect for winter πŸ™‚

    • Ana
      January 23, 2017

      Thank you Gabi! Love its colors too πŸ™‚

  • Sarah | Well and Full
    January 23, 2017

    This stew looks so amazing, Ana! And you photographed it so beautifully, as always <3

    • Ana
      January 24, 2017

      You are always so sweet Sarah, thank you so much! <3

  • thalia
    January 24, 2017

    5 stars
    i love anything black bean!! for sure have to make this stew – i LOVE how vibrant all the colours are. Xx

    • Ana
      January 24, 2017

      I love the colors of the garnishing ingredients too – as much as I like black beans, they make such a dull color in a stew! Thanks for visiting, my dear friend! Xx

  • mary
    January 25, 2017

    So beautiful and so healthy and delicious – I could happily live on this!

    • Ana
      January 25, 2017

      Definitely, me too, it has mostly all the foods I love most! Thanks so much Mary πŸ™‚

  • Abbie
    January 30, 2017

    I love these recipes! Thanks Ana. you are a genius. The photos are great and really motivating to get stuck in to healthy eating. πŸ™‚ Glad to have stumbled across your page. Abbie (Surrey Reiki Classes on FB).

    • Ana
      January 30, 2017

      Thank you so much Abbie! Motivating at least a person to make a step towards a healthier diet is the purpose of all my work over here!

  • Mel
    February 13, 2017

    Great recipe! So excited to try it. May I ask, who makes the bowl?! It is so beautiful!

    • Ana
      February 15, 2017

      Oh, would love to hear your feedback! The bowl is from a small store in Stockholm, and it’s a Broste Copenhagen design.

  • Kimberley Pledger
    February 25, 2017

    5 stars
    This was so yummy and filling, perfect for a cold, wintry day. I was slightly concerned I hadn’t followed the recipe correctly as at first it didn’t look as pretty as your bowl, but then I added the garnishes and ta-da, pretty as a picture.

    I’ve also made your quinoa bowl, also delicious. And the photography and layout of your blog is really appealing. I found your site via bloglovin’ and I’m glad I clicked through..

    • Ana
      March 3, 2017

      Awwww, thank you so much! I’m so excited you found inspiration in my work πŸ™‚ Thanks for following me on bloglovin!

  • Kelsey
    September 4, 2017

    Do you think this would freeze well (w/o garnishes of course)?

    • Ana
      September 11, 2017

      I’ve never tried freezing it, because I like to cook in small batch and eat all at once – re-heating is so much damaging the nutrients!

  • Juliette Meling
    November 8, 2017

    I just made this for my husband and I and, oh my gosh, it’s so tasty!!

    • Ana
      November 9, 2017

      Yay, that’s so great to read that! Happy you love my recipe, is a favorite of mine too πŸ™‚

  • April
    January 12, 2018

    5 stars
    My daughter sent this recipe to me and oh, my gosh, it was absolutely deeeelicious!! It was super easy and the flavors were wonderful! A perfect, perfect recipe and I will certainly be making this again and again! Thank you πŸ™‚

    • Ana
      January 16, 2018

      That’s so lovely to read this! I am happy your daughter made you an addict of the recipe πŸ˜‰ Thank you for your feedback!

  • Celestine dotson
    September 13, 2018

    This would be great with a hammock or pigtail for flavor.

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