In the heart of winter, or when you come into the kitchen hungry, you can either eat light and try an intermittent fast with a low calorie meal, or decide to make a satiating meal with more calories. If you decide on the latter, these seared black beans, broccoli and onion are for you! The beautiful part of this dish, is that you don’t need to compromise on the quality of ingredients as we only use nutritious, vegan and gluten-free items.

As is often the case with recipes on this blog, we are not spending excess time in the preparation of the meal. Instead, we take only the time necessary, which is less than a half hour from start to finish. To achieve this, we simply use canned black beans, as well as other ingredients which cook in a relatively short amount of time.

It was delightful to combine black beans, parsley, avocado oil, olive oil, a red onion, broccoli, and pepper. It could qualify as a stir fry, except that we are cooking the onion almost whole, cut in two, in oil and steam, and the black beans are also refried separately to keep flavors and colors intact on both sides.

seared broccoli and onion in black bean base

Seared black beans, broccoli and onion

These seared black beans, broccoli and onion make a tasty and filling stir fry using vegan ingredients: avocado and olive oil, parsley, and ground pepper.

4.60 from 5 votes

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Course: Dinner, lunch

Cuisine: French, Paleo, Vegan

Keyword: easy, seared black beans, stir fry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 592kcal

Author: Nicolas Pujol

Ingredients

Seared broccoli and onion

0.5 lb broccoli
1 red onion
2 tbsp avocado oil
2 tbsp water recommended, to reduce risk of burning

Black beans

15 oz black beans (plain, in a can)

Seasoning

2 tbsp fresh parsley
2 tbsp olive oil
1 tsp ground pepper

US Customary – Metric

Instructions

In a frying pan, place the avocado oil and heat to medium. Peel the onion and cut it in two. Rinse the broccoli, cut it in small pieces, then place onion and broccoli in the pan.
Add the water, cover with lid and sear for about 15 minutes on low to medium. Mix and turn the onion upside down every 5 minutes.
Place the seared broccoli and onion in a serving plate, then in the same pan, pour the black beans and refry them on medium heat for 5 minutes. The time should be just enough for them to reach boiling temperature uniformly.
Chop the parsley and add it on top of the beans.
Serve on individual plates, then add the olive oil and pepper. Bon appétit.