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.