Black bean and mango stew

A simple lunch that packs a punch!  Oh dear, I think i’ll leave the rhymes behind in future...

As you read this I am fighting back the nerves as I get my gear in order and make last minute preparations for Tough Mudder…. In just a couple of hours time I'll be en-route to the army base in Winchester where the event takes place so there is no backing out now. I just hope I don’t let myself down, I’m my own worst enemy for setting the bar so high in my mind and then struggle to match it. The main thing is that I give it my best shot and come back on one piece… no doubt I’ll keep you updated on Facebook once I’m done (and maybe a post on here later today if I’m not totally exhausted!!)

Now, back to food….

This is the kind of lunch (and dinner) I’ve been eating recently off the back of my tropical fruit experiments. I‘ve made this ‘stew’ both with mango and pineapple and they were equally nice. The sauce is light and fruity and makes more of a glaze.

This would be great to make with some leftover pineapple after having made the tropical bake for breakfast...just a thought ;-)

It’s a bright and simple ‘stew’ and can be cooked up as a light meal or added on top of brown rice or quinoa (i've been easy so much quinoa these final few days!) for a more hearty main dish.  Use veggies of your choice sliced thinly to cook through evenly and you’re good to go in no time.

Recipe: Black bean and mango stew

Serves 1


½ cup black beans
2 cups veggies (I used an onion, sweetcorn, red pepper, mange tout and tomatoes)
½ cup fresh or pineapple mango chunks

1 tbs marmalade (sugar free if possible)
1 tbs lemon juice
1-2 tsp soy sauce
1 tbs fresh ginger


Saute onion for 5 mins until softened, add the remaining veggies and cook for another 5- 10 minutes (depending on size/type).

Add the cook black beans and continue to cook for a couple minutes until heated through.

Meanwhile mix the dressing ingredients and mix through with the mango/pineapple chunks. Add to the stew in the final minute of cooking to glaze and warm through.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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