Red and Black Bean Stew


  • 2 tablespoons olive oil
  • 1/2 large onion, minced (about 1/2 cup)
  • 2 medium carrots, sliced into coins
  • 2 small celery ribs, diced (about 1/2 cup)
  • 1 small red bell pepper, diced
  • 1 jalapeño pepper, sliced in half (optional)
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon cumin seeds
  • 1 14-ounce can red kidney beans, undrained
  • 1 14-ounce can black beans, undrained
  • 2 cups tomatoes, diced small
  • 1 teaspoon sea salt
  • 2 tablespoons tamari or soy sauce
  • 1/2 cup coconut milk
  • Celery leaves, for garnish


Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook for 2 minutes. Add the celery and cook 2 minutes more. Add the red pepper, jalapeño pepper halves (if using), thyme, cumin seeds, beans with liquid, tomatoes, sea salt and tamari. Mix well, cover and let cook for 5 minutes. Remove cover, stir well and let cook for another 5 minutes, stirring often. Taste and adjust seasonings as necessary. Remove from the heat and add the coconut milk. Serve garnished with celery leaves. Bon appétit!


Adapted from a Vegan Yum Yum recipe.

Keywords: bean soup, beans

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