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.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Notes
