Best 4 Black Bean And Sweet Potato Stew Recipes

Embark on a delightful culinary journey with our curated collection of black bean and sweet potato stew recipes. Discover a symphony of flavors as these versatile ingredients harmonize in a rich and satisfying stew. From classic comfort food to innovative fusion dishes, our selection caters to every palate. Whether you prefer a hearty vegetarian option or a protein-packed feast, we have something to satisfy your cravings. With a blend of spices, fresh herbs, and wholesome ingredients, these stews promise a delightful experience that will nourish your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-BEAN AND SWEET-POTATO STEW

Black-Bean and Sweet-Potato Stew image

This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 55m

Number Of Ingredients 10

Ingredients

2 cans (each 15.5 ounces) black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 white onion, chopped (2 cups)
1 large poblano pepper, ribs and seeds removed, chopped
Kosher salt
2 cloves garlic, minced (2 teaspoons)
1 tablespoon minced chipotle in adobo
1 large sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup quinoa, rinsed
Fresh cilantro and shredded cheddar, for serving

Steps:

In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

BLACK BEAN AND SWEET POTATO STEW WITH CHILIES AND POLENTA TRIANGLES

Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles image

Categories Soup/Stew Bean Onion Pepper Sauté Stew Vegetarian High Fiber Sweet Potato/Yam Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
2 cups orange juice
2 tablespoons minced garlic
2 15- to 16-ounce cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped
Sour cream (optional)
Avocado slices (optional)
Orange wedges (optional)
Polenta Triangles

Steps:

Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)
Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.

PORK, BLACK BEAN AND SWEET POTATO STEW-PRESSURE COOKER

Pork, Black Bean and Sweet Potato Stew-Pressure Cooker image

This recipe comes from the Bean Education & Awareness Network. Using your pressure cooker this meal will be ready in a matter of minutes, 15 to be exact! Pork, sweet potatoes, beans, brown sugar and mustard all blend in for a unique taste sensation

Provided by TishT

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried black beans or 1 cup black-eyed peas
1 1/2 lbs boneless lean pork loin, fat trimmed
1 large onion, sliced
2 teaspoons minced garlic
1 tablespoon olive oil
3/4 cup orange juice
1/2 cup packed light brown sugar
2 tablespoons dijon-style mustard
3 small sweet potatoes, peeled,cut into 1 1/2 inch pieces (1 lb)

Steps:

Cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
Drain soaking water and rinse.
Cut pork roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
Stir in beans and remaining ingredients, except sweet potatoes.
Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
Immediately cool cooker under cold water and open lid.
Add sweet potatoes to pressure cooker.
Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
Immediately cool cooker under cold water and open lid.

BLACK BEAN AND SWEET POTATO STEW

Black Bean and Sweet Potato Stew image

Make and share this Black Bean and Sweet Potato Stew recipe from Food.com.

Provided by Lesfred

Categories Yam/Sweet Potato

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 cup chopped onion
1 bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 1/2 cups diced peeled sweet potatoes (about 6 oz.)
1 (14 -16 ounce) can Mexican-style tomatoes
1 (16 ounce) can black beans or 2 cups drained cooked black beans, rinsed
3 tablespoons chopped cilantro
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot pepper sauce
salt and pepper (it may not need it)

Steps:

In a large saucepan heat olive oil. Add the onion, green pepper and garlic. Cook over medium heat until the vegetables begin to soften, about 4 minutes. Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato. Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks with the side of the spoon. Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes. To thicken the sauce slightly, mash about a quarter of the beans against the side of the pan.
Stir in cilantro and season with Tabasco and salt and pepper (if desired).

Tips:

For a creamier stew, use coconut milk instead of vegetable broth.
To add a bit of spice, stir in some chili powder or cayenne pepper.
If you don't have any sweet potatoes, you can use regular potatoes instead.
Feel free to add other vegetables to the stew, such as carrots, celery, or bell peppers.
Serve the stew with a side of rice, quinoa, or bread.

Conclusion:

This black bean and sweet potato stew is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. The stew is also a great way to use up leftover black beans and sweet potatoes. So next time you're looking for a quick and easy meal, give this black bean and sweet potato stew a try.

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