Sweet Potato & Black Bean Stew

Sweet Potato and Black Bean Stew served in a large pot topped with coriander. The pot is displayed on a white marble background.

4.70 from 225 votes

Sweet potato and black beans simmered in tomatoes with turmeric, paprika and a little chilli, all in one pot. Absolutely packed full of colour, flavour and goodness!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

Ingredients

2 tbsp olive oil/coconut oil
2 large garlic cloves, crushed
1 red onion, diced
1 heaped tsp turmeric
1 pinch chilli flakes
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp paprika
800 g sweet potatoes, about 2 large, peeled and chopped into small cubes
1 tbsp tomato puree
2x 400g cans tomatoes
2x 400g cans black beans, drained and rinsed
400 ml veg stock
2-3 handfuls fresh spinach or kale
salt & pepper

Metric - US Customary

Instructions

Firstly, peel and chop the sweet potatoes into small cubes and dice the red onion.
Heat a large pot on a medium heat with olive oil and add crushed garlic, onion and spices and then fry together for a couple of minutes.
Then add the tinned tomatoes, black beans (drained), sweet potato, tomato puree, vegetable stock and a pinch of pepper and stir together.
Bring to a boil then reduce to a low heat, placing the lid on the pan for 20 to 25 minutes, until the sweet potato is tender and the stew is your desired consistency (I like mine fairly thick).
Finally, add the spinach and stir through until it wilts and it's ready to serve.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Allow to cool, then store in an airtight container in the fridge for up to 2 days. It is just as delicious the next day! Reheat until steaming hot all the way through.

To Freeze: Allow to cool, then store in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat over a low heat until steaming hot all the way through.

Tip 1: Slicing the sweet potato into even pieces helps it cook evenly.

Tip 2: Opt for good quality tinned tomatoes and veg stock as they do make a difference.

Tip 3: Use what veg you have lying around in the fridge!

Nutrition