Brazilian Bean Stew With Cacao, Brown Rice & Coriander

Aduna Cacao Bean Stew

Although cacao is most traditionally used to make sweet treats and desserts, it also tastes amazing when used in savoury dishes, adding a rich depth of flavour. Our friends at Mindful Chef have come up with a tasty and nutritious Brazilian bean stew that is full of flavour and the perfect warming dish.

Super-cacao is one of the best food sources of magnesium, essential for energy production, muscular activity and good circulation.

Serves 2 


1/2 tsp Aduna Super-Cacao Powder
1/2 tsp red wine vinegar
1/2 vegetable stock cube
1 yellow pepper
20g creamed coconut
240g black beans, drained
2 garlic cloves
2 tomatoes
2 tsp Brazilian spice blend
2 tsp olive oil
80g brown rice
large handful of fresh coriander


Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt, simmer for 20-25 mins until cooked.

In a jug, dissolve the vegetable stock with 150ml boiling water. Drain and rinse the black beans.

Finely chop the garlic, roughly chop the tomatoes and cut the yellow pepper into bite-sized pieces. Roughly chop the coriander.

Heat a large pan with the olive oil on a medium heat and cook the garlic for 1 minute, then add the yellow pepper and cook for 5 mins. Stir through the Brazilian spice blend, then add the black beans, vegetable stock, chopped tomatoes, cacao powder and red wine vinegar. Simmer gently for 10 mins.

Drain the brown rice.

In a bowl, dissolve the creamed coconut in 30ml boiling water.

Place the brown rice onto two warm plates and spoon over the Brazilian bean stew. Drizzle over the creamed coconut and sprinkle over the coriander.


Recipe by Mindful Chef

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