Protein-Packed Black-Eyed Bean Stew
By: Agi Kaja
This isn’t your average "diet" soup. It’s a whole food protein-rich powerhouse built on Black-Eyed Beans—no protein isolates required. By keeping the beans whole, you’re getting a natural fibre matrix that industrial shakes simply cannot replicate. It’s a hearty, unrefined meal that provides a slow-release energy source to keep your body happy and your hunger at bay.
Protein-Packed Black-Eyed Bean Stew
Our Protein-Packed Black-Eyed Bean Stew—a vibrant, hearty meal designed for maximum nutritional density. By using dry bulk beans and fresh aromatics, you avoid the hidden sodium and preservatives found in many tinned alternatives, keeping your kitchen strictly Non-UPF. These small-but-mighty pulses are a fantastic clean-label pantry staple, offering a rich source of plant-based protein and the essential fibre needed for gut health.
Ingredients
- 100 g natural soya protein chunks
- 170–180 g dried black-eyed beans (soak overnight)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- ½ tsp black pepper
- 480 ml vegetable broth or water
- 1 can diced tomatoes
- Fresh parsley or cilantro, chopped, for garnish
Directions
- Soak soya chunks in hot water for 10–15 minutes. Drain and squeeze out excess liquid.Boil until tender (30–40 minutes).
- Heat olive oil in a large pot. Add onion, garlic, and bell pepper. Cook until softened.Stir in cumin, smoked paprika, chili powder, soy sauce and black pepper. Cook for 1 minute.
- Add the rehydrated soya chunks and cooked/rinsed beans. Mix well with spices.
- Pour in broth and tomatoes. Simmer and cook for 15–20 minutes.Adjust seasoning to taste.
- Garnish with fresh herbs. Serve hot with rice or bread.
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