Crockpot White Bean And Sweet Potato Stew Recipes

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SLOW COOKER CHICKPEA SWEET POTATO STEW



Slow Cooker Chickpea Sweet Potato Stew image

Slow Cooker Chickpea Sweet Potato Stew with warm flavors from cumin, coriander and cinnamon is the perfect winter stew you'll eat all season long.

Provided by Gina

Categories     Dinner     Soup

Time 4h15m

Number Of Ingredients 12

1 medium yellow onion (chopped)
2 15 oz cans garbanzo beans (drained)
1 pound sweet potatoes (peeled and chopped)
1 tablespoon garlic (minced)
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 teaspoon ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 cups vegetable broth (fat free)
4 cups fresh baby spinach

Steps:

  • Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
  • Add all the ingredients to your slow cooker except the spinach.
  • Cook on low for 6-7 hours or on high for 3-4 hours.
  • Add in the spinach leaves and stir.
  • Cook an additional 15 minutes on high.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 165 kcal, Carbohydrate 32.3 g, Protein 6.3 g, Fat 2.2 g, SaturatedFat 1.4 g, Sodium 751 mg, Fiber 6.2 g, Sugar 5.4 g

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT



White Bean, Sweet Potato & Pepper Ragout image

"I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite." Heather Savage - Corydon, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 large sweet potato, peeled, quartered and sliced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1/2 cup water
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt

Steps:

  • In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.

Nutrition Facts : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.

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.

CROCKPOT WHITE BEAN AND SWEET POTATO STEW



Crockpot White Bean and Sweet Potato Stew image

This stew was a "throw together, use up what's left in the fridge" meal, but it turned out to be a savory comfort food that ranks high in nutrition while packing a lot of flavor and satisfaction. It takes awhile, but if you're in and out all day it's a great meal to make. Whip out the food processor, toss your veggies in, set your crockpot and forget it honey!

Provided by ProfLibertine

Categories     Beans

Time 7h20m

Yield 7-8 serving(s)

Number Of Ingredients 12

3/4 cup carrot (finely chopped)
1 cup onion (finely chopped)
2 celery ribs (finely chopped)
4 garlic cloves (finely chopped)
2 sweet potatoes (peeled and chopped into cubes)
2 bay leaves
1/3 cup olive oil
1 (14 ounce) can vegetable broth
water
1 lb great northern bean (dried)
1 tablespoon kosher salt
1 tablespoon garam masala

Steps:

  • Toss first eight ingredients into crock pot.
  • Quick soak the great northern beans by putting them into a large pot filled with 6 cups of water and bringing to a rolling boil. Let boil for an additional 2-3 minutes. Let beans soak for an hour, then drain beans and add to crockpot.
  • Add enough water to cover all of the ingredients in the crockpot by an inch.
  • Set crock pot to high and let cook for 5 hours.
  • Turn crock pot down to low, add salt and garam malasa and stir.
  • Let sit an additional 1-2 hours. (The longer you let it go, the softer and more broken down the ingredients become).
  • Give one more good stir and serve.

FEEL GOOD SWEET POTATO STEW



Feel Good Sweet Potato Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup oil (I'm using olive)
2 cloves garlic, sliced
1 onion, cut into large dice (I'm using yellow)
4 sweet potatoes, cut into large dice
2 tablespoons ground turmeric
1 tablespoon ground coriander
1 tablespoon coarse black pepper
One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed)
One 15-ounce can beans, rinsed (I'm using black)
1 can unsweetened milk (I'm using coconut milk)
1 cup liquid (I'm using vegetable stock)
1 cup nuts (I'm using walnuts)
Salt
1 lime, cut into wedges
Fresh cilantro, if you have it, for serving
Couple shakes favorite hot sauce, optional

Steps:

  • Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
  • Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

CROCK POT SWEET POTATO & BLACK BEAN STEW



Crock Pot Sweet Potato & Black Bean Stew image

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

Provided by Lisa1

Categories     Stew

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium sweet potatoes, peeled and cut into 1 inch pieces
2 cups frozen cut green beans
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can vegetable broth
1 small onion, sliced
2 teaspoons caribbean jerk seasoning
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
hot sauce (to taste)

Steps:

  • Combine all ingredients in a slow cooker.
  • Cover and cook on LOW for 5 to 6 hours or until vegetables are tender.
  • Add more salt if necessary and serve.

VEGAN WHITE BEAN & SWEET POTATO STEW



Vegan White Bean & Sweet Potato Stew image

This recipe was given to me last year by a friend so I take no credit for it's creation. But it's become one of my favorites and with the fresh kale and sweet potatoes just delivered from the organic farm I'm all set to make it again. It's also a good way to use what is left of my garden herbs. Although the recipe is for dried, sub with fresh is only going to make the stew better. can also be adapted to stove top Nutritional Info:Per Serving: 257 calories, 14g protein, 50g carbohydrates, 9g sugar, 2g total fat, 4% calories from fat, 0mg cholesterol, 12g fiber, 418 mg sodium.

Provided by Trudy Getler @tagbs

Categories     Other Main Dishes

Number Of Ingredients 17

1 large onion, chopped
4 clove(s) garlic, chopped
3 cup(s) cooked or 2 cans (15 oz each) cannellini, white kidney, or great northern beans, rinsed and drained
1 can(s) (28 oz) low-sodium diced tomatoes
1 pound(s) sweet potatoes, peeled and chopped- it helps to nuke them for a few minutes first
12 ounce(s) kale, stripped from stalks, washed, thinly sliced, and briefly steamed
8 ounce(s) cremini mushrooms, sliced
1/2 cup(s) low-sodium vegetarian broth
1/2 cup(s) dry red wine (can be nonalcoholic) or 1/4 cup dry sherry,
1 tablespoon(s) vegetarian bacon bits
1 teaspoon(s) salt
1 teaspoon(s) dried rosemary
1 teaspoon(s) dried thyme
1 teaspoon(s) dried basil
1 medium bay leaf
1/4 teaspoon(s) crushed red pepper
1 0r 2 pinch(es) salt and freshly ground black pepper to taste

Steps:

  • saute the onion and garlic in a large, heavy nonstick skillet over medium heat until soft, adding very small amounts of water, wine, or broth as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high power for 5 minutes.)
  • Combine the onions and garlic with the beans, tomatoes (with juice), sweet potatoes, kale, mushrooms, remaining broth and wine, salt and red pepper and all the spices in a slow cooker.
  • Cook on low for 6 or 7 hours or on high for 3 or 4 hours. Remove the bay leaf
  • season with the salt and pepper to taste. sprinkle bacon bits on top of each serving.

HEARTY BEEF & SWEET POTATO STEW



Hearty Beef & Sweet Potato Stew image

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Nutrition Facts :

JACQUIE'S SLOW COOKER BEEF STEW WITH SWEET POTATOES



Jacquie's Slow Cooker Beef Stew with Sweet Potatoes image

The mild sweetness of the sweet potato really complements the beef well and adds far more nutrients to this beef stew than regular potatoes.

Provided by Jacquie Garel

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h30m

Yield 10

Number Of Ingredients 14

8 stalks celery, chopped
4 each sweet potatoes, peeled and cubed
2 each carrots, peeled and sliced
2 pounds cubed beef stew meat, or to taste
⅓ cup all-purpose flour
1 tablespoon olive oil, or more to taste
1 onion, chopped
2 cups beef broth
½ cup dry red wine
1 tablespoon Worcestershire sauce
8 cloves garlic, or more to taste, minced
2 each bay leaves, or more to taste
1 tablespoon minced fresh rosemary, or more to taste
½ (1 ounce) package dry onion soup mix

Steps:

  • Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
  • Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.
  • Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
  • Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
  • Cover and cook on High until meat and vegetables are tender, about 5 hours.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 31.8 g, Cholesterol 50.1 mg, Fat 14 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 5.2 g, Sodium 432.9 mg, Sugar 6.7 g

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

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From tamingtwins.com


WHITE BEAN, RICE AND DILL SOUP RECIPE - NYT COOKING
Web Jan 24, 2023 Step 1. In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until …
From cooking.nytimes.com


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