Spiced Sweet Potato and Black Bean Stew
This hearty Spiced Sweet Potato and Black Bean Stew is a comforting and nutritious dish loaded with flavors and textures. The combination of sweet potatoes, black beans, and warm spices makes this stew a perfect meal for any occasion.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 500 grams sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed 400g
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 can diced tomatoes 400g
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon chili powder adjust to taste
- to taste none salt
- to taste none pepper
- 2 tablespoons olive oil
- optional none fresh cilantro or parsley for garnish
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper to the pot. Sauté for about 5 minutes until the onion is translucent and the pepper softens.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced sweet potatoes, black beans, diced tomatoes (with juices), and vegetable broth to the pot. Mix well.
- Sprinkle in the ground cumin, smoked paprika, ground cinnamon, chili powder, salt, and pepper. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
- Taste and adjust seasoning if necessary before serving.
- Serve warm, garnished with fresh cilantro or parsley if desired.
Notes
This stew can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
For added protein, consider adding cooked quinoa when serving.
Adjust spice levels by varying the amount of chili powder or including additional spices based on your preference.