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23 Feb, 2021

Black Bean Stew

This is a dish I turn to when there isn’t much left in the fridge, I’m ravenous and want some quick and delicious. I’ve served it with some gf spaghetti today, topped with some vegetarian parmesan but I usually have it with rice and some avocado on the side.



  • 1 tbsp olive oil
  • 3 fat cloves of garlic
  • 200g mushrooms, roughly chopped
  • 150g tomatoes, roughly chopped
  • 1 small sweet potato, finely diced
  • 400g black beans
  • 100g sunflower and pumpkin seeds
  • Good pinch dried thyme
  • Pinch dried chilli flakes (optional)
  • Good pinch of Maldon salt
  • A few grinds of black pepper


  1. Heat the oil and sauté the garlic and mushrooms until they are crisp and golden. Then add all the remaining ingredients to the pot along with 200ml of water or vegetable stock. Bring to the boil and simmer for 20 minutes or so, until the sweet potato is cooked throughout and the sauce is thick.
  2. Serve with some brown rice or pasta, a good few gratings of vegetarian parmesan and some green veg or avocado on the side.
  3. Enjoy.