Black Beans, Cabbage, Peppers, Onions, Celery, and Carrots Stir-Fry

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Black Beans, Cabbage, Peppers, Onions, Celery, and Carrots Stir-Fry


  4-5 lbs. Cabbage
3 lbs. Bell Peppers, green and red
1-1/2 lbs. Onions
1 lb. Carrots
4 Celery, ribs
1 lb. Black Beans cooked in 5-6 cups Water
4 - 15 oz. cans Black Beans
12 ozs. Tomato Paste
4 tbsp. Parsley, dried leaves
1 small bunch Parsley, fresh and finely chopped
1 tbsp. Mint, dried leaves
1 tbsp. Oregano, dried leaves
Hot Sauce, to taste
Corn Starch, if needed to thicken
(To enlarge the photo of the black bean veggie stir-fry, click on the photo or link)


We cook the black beans in a pot on the stovetop, and prepare the veggies in our wok. (Serves 8)

If using dry beans, begin by washing and cleaning the black beans.  If the black beans are soaked in water over night in the covered cooking pot in the refrigerator, after being drained and covered with fresh water, they will cook in about 1 hour.  If the black beans are cooked on the stovetop without presoaking, they will take about 3-4 hours to cook.  Once the water has come to a boil, cover the pot and reduce the heat to simmer, and continue cooking until the beans are tender.  Make sure the beans have enough water to just cover the beans, and add more as needed.  When cooked, turn off the heat.

Wash and clean the veggies, peel the carrots and onions, and remove the stems and seeds from the peppers.  Then cut, slice, or shred them with a knife or in a food processor using the slicing blade (which is much easier), in the order you are going to cook them.

When cooking the sliced or shredded veggies in a wok, the volume will reduce to 1/2 or less of that of the raw veggies; therefore, we usually begin by putting the carrots, celery, and onions in the wok, and precook them at 375 degrees F. until the onions just begin to become semi-translucent (stirring/mixing with 2 spoons, continuously).  We then add the parsley, mint, oregano, hot sauce, cabbage and peppers, and cook until the veggies are tender.

When the veggies are cooked, we reduce the heat to about 225.  If there is liquid in the bottom of the wok, we remove some with a spoon and let it cool to mix with some corn starch to thicken, if necessary at the end.

Add the tomato paste and cooked or canned black beans, and mix well to make sure that the tomato paste is thoroughly blended in with the veggies and beans.  If there is still liquid on the bottom of the wok, make a slurry using the previously removed liquid with some corn starch (2 tbsp. of corn starch will thicken 1 cup of liquid), and stir into the veggies and wok until it thickens the liquid.

Turn off the heat.  Serve and enjoy!  Leftovers can be stored in a covered container in the refrigerator for several days, and we find that the flavor is even better the following day.

Ingredients Information

Beans, Black

Beans, Black, Canned

Cabbage, Green



Corn Starch
Photo and Description not available

Onions, Yellow

Oregano, Dried


Pepper, Green Bell

Pepper, Red Bell

Pepper Sauce - Hot Red

Tomato Paste

Utensils and Equipment Information

Food Processor


Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

Wok, Stainless Steel