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Spicy bean and sweet potato stew recipe

Spicy bean and sweet potato stew recipe

158 ratings

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  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 488 calories / serving


  • 300g sweet potatoes
  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 red pepper, finely diced
  • 25g jalapeño peppers, chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • pinch crushed chilli flakes
  • 400g can black-eyed beans
  • 400g can kidney beans
  • 400g can chopped tomatoes
  • 3 tbsp runny honey
  • 3 tbsp white wine vinegar
  • 1 vegetable stock cube, made up to 450ml
  • 200g can sweetcorn kernels

To serve

  • 150ml reduced-fat crème fraîche
  • 2 tbsp chopped coriander
  • 1 lime, zested and juiced
  • 100g unsalted corn chips
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    3g 13%
  • Sugars

    28g 31%
  • Salt

    3g 51%

of the reference intake
Carbohydrate 81.4g Protein 18.6g Fibre 18.5g


  1. Carefully chop the sweet potato into 1cm cubes. Next pour the extra-virgin olive oil into a large, flameproof casserole dish and heat. Add the onion and sauté for 2-3 minutes. Then stir in the sweet potato, red pepper, jalapeños, cumin, coriander and chilli and sauté for a further 3-4 minutes.
  2. Add the remaining stew ingredients and simmer uncovered for 20-30 minutes. Cover, then simmer for a further 35-40 minutes.
  3. While the stew is cooking, combine the crème fraîche, coriander, lime juice and zest and refrigerate until ready to serve.
  4. Using a ladle divide the stew between individual bowls and then top with a dollop of the crème fraîche mixture. Serve with the corn chips.

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