Sweet Potato and Black Bean Stew Recipe

There’s something irresistibly comforting about a bowl of Sweet Potato and Black Bean Stew. It’s the kind of dish that brings loved ones together, warming both hearts and bellies on crisp autumn evenings. This hearty and wholesome stew celebrates family bonding and creativity by merging simple ingredients into a symphony of flavors. Every spoonful reveals the magic of seasonal produce, making this recipe worth every moment of your time. Perfect for weeknight dinners or slow weekend gatherings, this dish is sure to become a beloved staple in your home.

Recipe Summary

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• Salt and pepper, to taste
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent and fragrant, about 5 minutes.

• Add the chopped bell peppers and continue to sauté for another 5 minutes until they begin to soften.

• Stir in the ground cumin, smoked paprika, and chili powder, cooking for 1 minute to release the spices’ flavors.

• Add the diced sweet potatoes, vegetable broth, black beans, and diced tomatoes. Bring the mixture to a simmer.

• Reduce the heat to low, cover, and let the stew simmer for about 30 minutes, or until the sweet potatoes are tender and the flavors are well combined.
• Season with salt and pepper to taste. Squeeze in the lime juice and stir well.

• Serve the stew hot, garnished with fresh cilantro. Pair with a piece of crusty bread for a fulfilling meal.

Helpful Tips

• If you’re short on time, use pre-cut sweet potatoes available in the frozen section of most grocery stores.
• For a spicier kick, add a chopped jalapeño along with the bell peppers.
• This stew can be easily converted to a slow-cooker recipe. Just add all ingredients to the slow cooker and cook on low for 6-7 hours.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This stew also freezes well – simply portion into freezer-safe containers and store for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat.

Ingredient Substitutions

For a different flavor profile, consider substituting butternut squash for sweet potatoes. If you prefer a leaner protein, you can add cooked, shredded chicken breast to the stew. For a variation, use kidney beans or pinto beans in place of black beans.

Pairings

This savory Sweet Potato and Black Bean Stew pairs beautifully with a side of cornbread or a fresh green salad. For drinks, consider serving with a light red wine like Pinot Noir or a crisp cider to complement the hearty flavors.

We hope this Sweet Potato and Black Bean Stew brings warmth and joy to your table just as it does to ours. We’d love to see your creations, so don’t forget to share using #ZynahzRecipes or tag Zynahz on Instagram. For more delightful recipes and tips, visit our website, leave your feedback, and subscribe to our newsletter for updates. Follow us on social media to stay connected and inspired.