Colombian Black Bean Stew

It’s always amazing to me how I can throw a dozen things into a pot, and a magical meal comes together!

In this Colombian-inspired black bean stew, the combination of oregano, cumin, and ginger (which I wouldn’t have thought to put together) gives a rich, grounding, and deeply satisfying flavor to the beans.

Toss in some sweet potato tidbits and fresh greens, and you have a complete, nourishing dinner. I hope you love it!


  • Splash of olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 small sweet potato, cubed
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ginger
  • 1 can black beans, rinsed and drained
  • 1 cup tomato sauce
  • 1 tsp nutritional yeast
  • 1 tsp coconut sugar
  • 1 small bunch of your favorite greens, chopped
  • Salt and pepper to taste


In a medium pan over medium heat, add the olive oil, onions, garlic, sweet potatoes and spices. Stir and cook for a few minutes until it gets nice and soft and fragrant.

Next, add in the beans, tomato sauce, nutritional yeast, and coconut sugar. Bring to a gentle boil, then reduce the heat to low and simmer for 5-10 minutes.

Finally, mix in the greens. Taste and adjust for salt and pepper. Turn off the heat and serve warm.


You must love in such a way that the person you love feels free.

– Thich Nhat Hanh

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Colombian Black Bean Stew”

  1. maitricooksnewlife Avatar

    Instagram comment from Evan: 😍😍

  2. maitricooksnewlife Avatar

    Facebook comment from Virginie: Bon appétit

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