Coconut Black Bean Stew

Serves 4
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Directions

  1. 1In a large pot over medium heat, add in coconut oil.
  2. 2Sauté onion and green pepper for 2-3 minutes or until onions become translucent.
  3. 3Add in garlic and cook for another minute until garlic becomes fragrant.
  4. 4Add in vegetable broth, sweet potato, green pepper, ginger, cumin, oregano, onion powder, complete seasoning, and smoke paprika.
  5. 5Cook for about 4-5 minutes, stirring frequently.
  6. 6Add beans and coconut milk and bring to a boil.
  7. 7Reduce heat to a low simmer and cook for about 15-17 minutes.
  8. 8Add in cilantro and cook for an additional 2-3 minutes.
  9. 9Serve over a bed of brown rice and enjoy!

Ingredients

  • 2 cans black beans, rinsed and drained
  • 1 sweet potato, cubed
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 0.5 red onion, chopped
  • 1 small green pepper
  • 2 cups vegetable broth
  • 0.5 cup cilantro, chopped
  • 1 cup coconut milk
  • 1 tbsp coconut oil
  • 2 tsp cumin
  • 1 tsp allspice
  • 1 tsp oregano
  • 1 tsp onion powder
  • 2 tsp complete seasoning
  • 0.25 tsp smoked paprika
  • to taste Salt
  • to taste pepper
  • onions (for topping)
  • avocado (for topping)
  • crushed red pepper (for topping)
  • brown basmati rice

Equipment

large pot

Tips

  • Plant-based does not mean boring.
  • Seasoning is key for good food.
  • The stew can be eaten by itself or served over brown basmati rice.
  • Topping with onions, avocado, and crushed red pepper enhances the flavor.