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.
prep time
cook time
total time
Ingredients
- 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
Instructions
- Bring a pan to the heat with olive oil, the chopped onion and garlic and the bay leaf.
- Let it sauté and then add the laminated mushrooms.
- After 3 to 4 minutes add the carrot cut in half moons and the broccoli in small pieces.
- Let it sauté for a few minutes and add the chopped tomatoes and water.
- Increase the heat to bring to a boil and season with salt, pepper, cumin and smoked paprika.
- Let the vegetables cook for 5 minutes and add the black beans.
- Remove the pan from the heat and wrap the cocoa and parsley.