Sweet Potato & Bean Stew
This Sweet Potato & Bean Stew is packed with simple, nourishing ingredients. With sweet potatoes, pinto beans, tomatoes and lots of spices, it’s a really affordable meal that’s perfect for easy midweek dinners.
It’s filling without being heavy, made in one pot, and easy to adapt depending on what you have in the cupboard – hopefully a recipe you can come back to again and again.
Equipment
Ingredients
- 1 kg sweet potatoes (2.2lbs)
- 1 large red onion
- 3 garlic cloves
- 1 tbsp olive oil
- 2 tsp dried oregano
- Pinch chilli flakes
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp sea salt
- 2 x 400g tinned chopped tomatoes (2x14oz)
- 500 ml veg stock (2 cups)
- 2 x 400g tinned pinto beans (2x14oz)
- 3-4 tbsp natural peanut butter
Instructions
- Peel the sweet potatoes and cut into bite-sized chunks. Finely chop the onion and garlic.
- Add the oil to a large pan and fry the onion and garlic for a few minutes.
- Add the herbs, spices and salt and fry for another minute or so. Add the sweet potatoes, tomatoes and stock and bring to the boil. Turn down the heat and simmer for 20 mins. Add a little more stock as it is cooking, if requited.
- Add the drained beans and simmer for another 10-15 minutes until the sweet potatoes are soft.
- Stir through the peanut butter and cook for another couple of minutes before serving.
Notes
- This can be stored in the fridge for 3-4 days and freezes well too.
- You can use any beans if you don’t have pinto e.g. black beans.
- If preferred, you can roast the sweet potato in the oven for a crispier texture (you can leave the skin on if you roast it too).
Nutrition
Calories: 535kcalCarbohydrates: 89.6gProtein: 20.5gFat: 13.4gSaturated Fat: 2.3gFiber: 19.9g
Tried this recipe?Let us know how it was!