Black Bean And Sweet Potato Stew Recipes

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BLACK-BEAN AND SWEET-POTATO STEW



Black-Bean and Sweet-Potato Stew image

This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 55m

Number Of Ingredients 10

2 cans (each 15.5 ounces) black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 white onion, chopped (2 cups)
1 large poblano pepper, ribs and seeds removed, chopped
Kosher salt
2 cloves garlic, minced (2 teaspoons)
1 tablespoon minced chipotle in adobo
1 large sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup quinoa, rinsed
Fresh cilantro and shredded cheddar, for serving

Steps:

  • In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  • Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

BLACK BEAN AND SWEET POTATO STEW



Black Bean and Sweet Potato Stew image

Make and share this Black Bean and Sweet Potato Stew recipe from Food.com.

Provided by Lesfred

Categories     Yam/Sweet Potato

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 cup chopped onion
1 bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 1/2 cups diced peeled sweet potatoes (about 6 oz.)
1 (14 -16 ounce) can Mexican-style tomatoes
1 (16 ounce) can black beans or 2 cups drained cooked black beans, rinsed
3 tablespoons chopped cilantro
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot pepper sauce
salt and pepper (it may not need it)

Steps:

  • In a large saucepan heat olive oil. Add the onion, green pepper and garlic. Cook over medium heat until the vegetables begin to soften, about 4 minutes. Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato. Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
  • Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks with the side of the spoon. Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes. To thicken the sauce slightly, mash about a quarter of the beans against the side of the pan.
  • Stir in cilantro and season with Tabasco and salt and pepper (if desired).

BLACK BEAN-SWEET POTATO SKILLET



Black Bean-Sweet Potato Skillet image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

  • In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.

BLACK BEAN AND SWEET POTATO STEW WITH CHILIES AND POLENTA TRIANGLES



Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles image

Categories     Soup/Stew     Bean     Onion     Pepper     Sauté     Stew     Vegetarian     High Fiber     Sweet Potato/Yam     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
2 cups orange juice
2 tablespoons minced garlic
2 15- to 16-ounce cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped
Sour cream (optional)
Avocado slices (optional)
Orange wedges (optional)
Polenta Triangles

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
  • Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)
  • Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.

AFRICAN SWEET POTATO STEW



African Sweet Potato Stew image

I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.

Provided by mamaluv

Categories     Soups, Stews and Chili Recipes     Stews

Time 6h45m

Yield 10

Number Of Ingredients 15

1 onion, chopped
2 small jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes
4 cups water
2 ½ pounds sweet potatoes, peeled and chopped into 2-inch pieces
2 (15 ounce) cans diced tomatoes, drained
2 (15 ounce) cans chickpeas, drained and rinsed
¼ cup peanut butter
1 (15 ounce) can sliced green beans, drained

Steps:

  • Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
  • Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 43.1 g, Fat 4.2 g, Fiber 8.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 568.8 mg, Sugar 8.1 g

CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS



Chipotle sweet potato & black bean stew with cheddar dumplings image

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

vegetable oil , for frying
1 large red onion , finely sliced
250g bag diced butternut squash and sweet potato
400g can chopped tomatoes
2 x 400g cans chilli black beans or chilli kidney beans
3 tbsp chipotle chilli paste
125g self-raising flour
60g unsalted butter , cubed
70g mature cheddar , grated
1 large green jalapeño , finely sliced (optional)

Steps:

  • Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
  • Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium

BLACK BEAN AND SWEET POTATO STEW- VEGAN!



Black Bean and Sweet Potato Stew- Vegan! image

Make and share this Black Bean and Sweet Potato Stew- Vegan! recipe from Food.com.

Provided by Megannnnnnnn

Categories     Vegan

Time 35m

Yield 2 HEARTY SERVINGS

Number Of Ingredients 10

1 tablespoon olive oil
1 large chopped onion
1 bell pepper, seeded and chopped
3 garlic cloves, finely chopped
1 tablespoon chili powder
1 1/2 cups diced peeled sweet potatoes (about 6 oz.)
1 (14 ounce) can tomatoes
1 (15 ounce) can black beans, RINSED
3 tablespoons chopped cilantro
1 tablespoon Tabasco sauce or 1 tablespoon hot pepper sauce

Steps:

  • In a large saucepan heat olive oil. Add the onion, green pepper, and garlic.
  • Cook over medium heat until the vegetables begin to soften, about 4 minutes.
  • Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato.
  • Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
  • Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks.
  • with the side of the spoon.
  • Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes.
  • To thicken the sauce slightly, mash about
  • a quarter of the beans against the side of the pan.
  • Stir in cilantro and season with Tabasco and salt and pepper (if desired).

Nutrition Facts : Calories 525.2, Fat 9.2, SaturatedFat 1.5, Sodium 155.1, Carbohydrate 92.3, Fiber 27.4, Sugar 14.4, Protein 24.2

BRAZILIAN BLACK BEAN STEW



Brazilian Black Bean Stew image

This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.

Provided by CRVGRL

Categories     Soups, Stews and Chili Recipes     Stews

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon canola oil
¼ pound chorizo sausage, chopped
⅓ pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 ½ cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
¼ cup chopped fresh cilantro
¼ teaspoon salt

Steps:

  • Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
  • Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g

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Top Asked Questions

How do you cook sweet potato and beans together?
1 large sweet potato, peeled and cut into 1/2-inch pieces (2 cups) In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes.
Is black bean and sweet potato stew good for You?
This Black Bean and Sweet Potato Stew is a total comfort food on a cold winter’s day. It is super easy to make and delicious. We love focusing on seasonal food and find that winter is the perfect time for heartier and warming foods like beans and root vegetables.
How to cook sweet potatoes and red onions for stir fry?
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, garlic, onion with a pinch of salt & pepper and fry for a couple minutes Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper.
What is the best stew recipe for energy in a bowl?
This stew guarantees energy in a bowl from the combined hint of sweetness, kick of spice, and splash of citrus. In a large Dutch oven heat oil over medium-high heat. Add sweet potatoes, sweet pepper, onion, jalapeño pepper, and garlic. Cook about 4 minutes or until peppers and onion are tender, stirring occasionally.

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