Vegan Nourishing Black Bean Stew with Avocado and Egg

Vegan Nourishing Black Bean Stew with Avocado and Egg

Vegan Nourishing Black Bean Stew with Avocado and Egg

For me, summer means traveling, climbing mountains, eating lots of blackberry and drinking fresh juice cooler during long daytime, and i know i don't have enough of this.

Rich and spicy, this stew is loaded with protein, fiber, and minerals, making it a complete and nutritious vegetarian meal that is ready in less than 40 minutes.

Cook Time: 20 Mins

Total Time: 20 Mins

Vegan Nourishing Black Bean Stew with Avocado and Egg

Ingredient

• 1 lime juice only
• 1 finely diced yellow onion
• 1 piece of small jalapeno
• Freshly ground black pepper
• 3 cups cooked black beans
• 3 cloves of minced garlic
• 1 cup of low-sodium vegetable broth
• 1 finely diced green paprika
• 1 diced celery stalk
• 1 small bunch of freshly cut mint
• 1/2 teaspoon ground cumin
• 1 cup diced yellow cherry tomatoes
• 2 teaspoons coconut oil
• 1 avocado is peeled and sliced
• 2 tbsp organic yogurt mixed with 1/2 tsp chili
• 1 organic egg from free-range chicken boiled for 4 minutes
• 2 diced scallions
• 1 small diced onion

Instructions

1. Heat coconut oil into a medium saucepan, add onions, green peppers, celery stalks, jalapeno and cook for five minutes, stirring constantly.
2. Add cherry tomatoes and cook for five more minutes.
3. Add cooked black beans, vegetable broth and cumin, stir until smooth and boil over medium heat.
4. Boil for ten minutes, then add lime juice, fresh mint, black pepper and garlic, stir to mix well and turn off the heat.
5. Mash some black beans with a fork, and stir to add (this step will thicken the stew).
6. Divide into a serving bowl, and serve warm with half a boiled egg, avocado slices, shallots and diced leeks.

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