Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 7–8 minutes until deeply softened and lightly caramelized. Stir in the garlic and cook for another minute until fragrant.

Deglaze the pot with the white wine or vinegar, scraping up the browned bits. Stir in the tomato paste and cook for 2–3 minutes until it darkens.

Add the smoked paprika, cumin, oregano, garlic powder, onion powder, coconut sugar, soy sauce, vegetable broth, and black beans. Bring to a simmer and cook for 20–25 minutes.

Lightly mash about one-third of the beans to naturally thicken the stew.

Kitchen Technique: Caramelizing the tomato paste before adding liquid develops a richer, sweeter flavor and creates a deeper broth.

While the stew simmers, heat olive oil in a large cast-iron skillet over medium-high heat. Add the Beyond Steak and fresh green beans in a single layer. Season with smoked paprika, garlic powder, black pepper, and a pinch of salt.

Cook undisturbed for 2–3 minutes before stirring. Continue cooking until the Beyond Steak is browned and the green beans are blistered and crisp-tender, about 6–8 minutes total.

Kitchen Technique: Searing the green beans in the same pan allows them to absorb the savory flavors from the Beyond Steak while developing lightly charred edges that add texture and depth.

Taste and adjust the seasoning with salt, black pepper, or an extra squeeze of lemon. Stir chopped parsley into the stew just before serving.

Spoon the smoky black bean stew into shallow bowls. Top with the seared Beyond Steak and blistered green beans. Finish with chopped parsley, flaky salt, cracked black pepper, a drizzle of extra-virgin olive oil, and fresh lemon wedges.

Serve with grilled sourdough, buttery mashed potatoes, or steamed rice.

For even more flavor, finish with a sprinkle of vegan Parmesan, crushed red pepper flakes, or a spoonful of gremolata. Pair with a crisp green salad or roasted vegetables for a complete meal.