Spicy, filling and protein-packed cocoa black bean stew with mushrooms. A delightful, comforting vegan stew super rich and creamy thanks to the blend of spices, tomatoes and cocoa. 


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  • 1 onion
  • 1 clove of garlic
  • 1 bay leaf
  • 150 gr of laminated mushrooms
  • 1 small carrot
  • 1/2 broccoli
  • 2 blanched tomatoes without skin
  • 2 cups of water
  • 300 gr of cooked black beans
  • Olive oil
  • salt
  • black pepper
  • 2 tsp of smoked paprika
  • 1/2 c. cumin tea
  • Olive oil
  • 1 tsp of pure cocoa powder
  • 1 handful of fresh parsley
  1. Bring a pan to the heat with olive oil, the chopped onion and garlic and the bay leaf.
  2. Let it sauté and then add the laminated mushrooms.
  3. After 3 to 4 minutes add the carrot cut in half moons and the broccoli in small pieces.
  4. Let it sauté for a few minutes and add the chopped tomatoes and water.
  5. Increase the heat to bring to a boil and season with salt, pepper, cumin and smoked paprika.
  6. Let the vegetables cook for 5 minutes and add the black beans.
  7. Remove the pan from the heat and wrap the cocoa and parsley.