Summer Black Bean Bowl

by Maggie on August 12, 2012

After a busy summer day with my kids, I need a dish that’s quick so I can get supper on the table in no time.

My kids don’t LOVE visible veggies in a dish so I usually blend them in my oh-so-amazing Blendtec, or I pick out the beans and less visible veggies and serve them with some rice or in a wrap (don’t tell me I’m the only Momma who does this).  Liv is a little picky when it comes to beans, but Callum has grown to love them (yay Callum).

Our summer harvest is incredible right now.  My fridge is packed full of vegetables that I know I’ll dream of in January!  So I’m making the most of seasonal veggies and trying to keep our meals simple so we can really enjoy the tastes and textures of summer.

This Summer Black Bean Bowl features one of my pantry staples – coconut aminos.  We love using coconut aminos where we used to use tamari or soy sauce (although the flavor is slightly different).  Coconut aminos is naturally high in amino acids, minerals and vitamins.

 Summer Black Bean Bowl

½ tablespoon coconut oil
1 large clove of garlic, minced
½ heaping cup leeks, chopped into bite-sized pieces
1 cup cabbage, chopped into bite-sized pieces
2 cups black beans
1 heaping cup swiss chard, chopped into bite-sized pieces
½ teaspoon sea salt
a couple turns of the pepper mill, or to taste.
1 tablespoon coconut aminos
or gluten-free tamari sauce
½ tablespoon sesame oil
¼ cup cilantro, finely chopped

Saute garlic and leeks in coconut oil (or water) for 3 minutes.   Add cabbage and black beans, stirring to combine.  Cook for another 10 minutes.  Stir in swiss chard, salt and pepper, coconut aminos and sesame oil.

Cook until veggies are soft and season with salt and pepper.  Remove from heat and stir in cilantro.  Serve over rice or quinoa.

Yield: 4 servings with rice or quinoa.  We like to top our bean bowls with sprouts and chopped cucumber.

Other recipes using coconut aminos:
Rustic Garlic Salad Dressing
Almond Bean Burgers

This post is linked to Gluten-Free Fridays.

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{ 17 comments… read them below or add one }

Danielle @ Fresh4five August 12, 2012 at 12:20 pm

This sounds yummy! I have yet to try the coconut amino’s. We use fish sauce a lot to replace soy but I am interested in checking out this flavour option as well.


Caralyn @ glutenfreehappytummy August 12, 2012 at 1:30 pm

look really lovely! i love the sprouts! :)


Dawn @cuter than gluten August 12, 2012 at 6:17 pm

For sure, coconut aminos are great. I have a whole lot of black beans without a purpose so I might be trying this! Thanks.


Miz Helen August 13, 2012 at 11:38 am

Hi Maggie,
I just love your Black Bean Bowl, I am currently visiting daughter and I am going to make this for her, we will really enjoy it. Hope you are having a great day and thanks for sharing!
Miz Helen


Alisa August 13, 2012 at 5:25 pm

I’m going to have to try those aminos, as I’m curious how they differ. Love easy recipes like this one!


Minnie(@thelady8home) August 13, 2012 at 6:57 pm

This sounds fabulous. Surely going to try out.


Ricki August 13, 2012 at 8:17 pm

Thanks for reminding me that I have a bottle of coconut aminos sitting in my fridge–great way to use them! :)


Kim - Cook It Allergy Free August 13, 2012 at 10:01 pm

Maggie, what a great idea. And I have one bean lover and one who would be happy to never see another. Yay for Callum and Carson. 😉 LOL And, oh my gosh, the colors here in your photos are so vibrant. Summer produce is amazing! Is this all from your garden or a local CSA?
I always get a bit sad during winter when the pickings are so much slimmer and less colorful…
Love what incredible foods your kiddos get to eat! Great job, my friend!!! 😉 Off to pin..

Reply August 14, 2012 at 6:19 am

Thanks for another gem of a recipe. And simple too. Yeah! Now I am on a search for coconut aminos.


Skylor August 14, 2012 at 8:53 am

This looks great- I have a hard time making chard taste great so I am constantly wanting new recipes to see if I can change that tune. I’ll try this one!


Nancy August 16, 2012 at 3:56 am

Hi Maggie! What a nice idea. This sounds healthy! Thank you for reminding me of my black beans so I might be trying this. I gonna sure coconut aminos are fantastic. Thanks for sharing this info! I keep on reading….


Katherine August 18, 2012 at 6:36 pm


I’m hosting a giveaway – would love for you to enter!


Cindy (Vegetarian Mamma) August 24, 2012 at 12:48 pm

This looks awesome! My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here:
Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy :)


Katherine August 24, 2012 at 6:59 pm
Cindy (Vegetarian Mamma) August 29, 2012 at 8:20 pm

Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from


TheHolisticHealthCoach September 12, 2012 at 12:01 pm

This looks wonderful! I am a huge black bean lover! I love the combination of ingredients :-)


Shirley @ gfe & All Gluten-Free Desserts August 15, 2014 at 10:54 am

Like I said on Facebook, this bowl includes some of my very favorites and looks delish, Maggie! I don’t see bean sprouts listed in the ingredients, but I love those, too. :-) It’s a great reminder to order coconut aminos, too. 😉

Thanks! xo,


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