Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Spicy bean and sweet potato stew recipe

Spicy bean and sweet potato stew recipe

158 ratings

A nourishing stew that's packed with fibre, this easy bean and potato stew features two different types of beans and a medley of layered spices paired with soft, sweet potato and served with a cooling crème fraîche dip and tortilla chips. See method

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

Ingredients

  • 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

    2050kj
    488kcal     24%

  • 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

Method

  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.

See more Mexican recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.