Sweet Potato and Black Bean Stew

By Ellie

4 Person

40 Minutes

0 Calories

gluten-free, vegan, dairy-free, egg-free, refined sugar-free! Sweet potato often appears on the table, the mouthfeel of Sweet potato is exquisite, still can bring the full feeling. There are a lot of Sweet potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look! This dish can be used not only as sweet potato recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

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

Method

01

Firstly peel and chop the sweet potatoes into small cubes and dice the red onion.
02

Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple of minutes.
03

Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple of minutes making sure to stir.
04

Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together.
05

Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick).
06

Add the spinach and stir through, allowing it to wilt before taking off the heat.

Related Tags

Sweet Potato and Black Bean Stew

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

salt and pepper

2-3 handfuls fresh spinach or kale

400 ml veg stock

2x 400g cans black beans, drained and rinsed

2x 400g cans tomatoes

1 tbsp. tomato puree

2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes

1/2 tsp. paprika

1 pinch chilli flakes

1/2 tsp. cayenne pepper

1 heaped tsp turmeric

1/2 tsp. ground coriander

1/2 large red onion, diced

2 large garlic cloves, crushed

2 tbsp. olive oil/coconut oil

03 Method

Step 1

Firstly peel and chop the sweet potatoes into small cubes and dice the red onion.

Step 2

Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple of minutes.

Step 3

Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple of minutes making sure to stir.

Step 4

Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together.

Step 5

Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick).

Step 6

Add the spinach and stir through, allowing it to wilt before taking off the heat.

04 Author