Okra & Black Bean Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and flavorful West African vegetarian stew featuring tender okra, protein-packed black beans, and a creamy coconut twist. This West African-inspired vegetarian recipe, ready in about 45 minutes, pairs fresh okra, canned black beans, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 West African cuisine 320 cal/serving

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Ingredients

2 cups, trimmed fresh okra
1 can (15 oz), drained canned black beans
1/2 cup diced onion
2 cloves minced garlic
1/2 cup chopped bell peppers
2 cups chicken broth
1 can (13.5 oz) coconut milk
1/2 cup diced tomatoes
1/2 tsp ground turmeric
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1, wedged lime

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Instructions

Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, cooking for 4 minutes until softened. Stir in 1/2 cup chopped bell peppers and cook for 3 more minutes until slightly tender.
Step 2: Add 2 cups trimmed fresh okra, 1 can (15 oz) drained black beans, 2 cups chicken broth, 1/2 cup diced tomatoes, 1/2 tsp ground turmeric, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.
Step 3: Reduce heat to low, cover, and cook for 20 minutes until okra is tender but not mushy. Stir in 1 can (13.5 oz) coconut milk and cook uncovered for 5 more minutes until heated through and slightly thickened.
Step 4: Taste and adjust seasoning with salt or lime juice. Serve hot with cooked rice or quinoa, garnished with extra lime wedges.