Best 10 Crockpot White Bean And Sweet Potato Stew Recipes

SLOW COOKER CHICKPEA SWEET POTATO STEW

Steps:

• Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
• Add all the ingredients to your slow cooker except the spinach.
• Cook on low for 6-7 hours or on high for 3-4 hours.
• Add in the spinach leaves and stir.
• Cook an additional 15 minutes on high.

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT

Steps:

• In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.

BLACK-BEAN AND SWEET-POTATO STEW

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.

CROCKPOT WHITE BEAN AND SWEET POTATO STEW

Steps:

• Toss first eight ingredients into crock pot.
• Quick soak the great northern beans by putting them into a large pot filled with 6 cups of water and bringing to a rolling boil. Let boil for an additional 2-3 minutes. Let beans soak for an hour, then drain beans and add to crockpot.
• Add enough water to cover all of the ingredients in the crockpot by an inch.
• Set crock pot to high and let cook for 5 hours.
• Turn crock pot down to low, add salt and garam malasa and stir.
• Let sit an additional 1-2 hours. (The longer you let it go, the softer and more broken down the ingredients become).
• Give one more good stir and serve.

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

CROCK POT SWEET POTATO & BLACK BEAN STEW

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on LOW for 5 to 6 hours or until vegetables are tender.
• Add more salt if necessary and serve.

VEGAN WHITE BEAN & SWEET POTATO STEW

Steps:

• saute the onion and garlic in a large, heavy nonstick skillet over medium heat until soft, adding very small amounts of water, wine, or broth as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high power for 5 minutes.)
• Combine the onions and garlic with the beans, tomatoes (with juice), sweet potatoes, kale, mushrooms, remaining broth and wine, salt and red pepper and all the spices in a slow cooker.
• Cook on low for 6 or 7 hours or on high for 3 or 4 hours. Remove the bay leaf
• season with the salt and pepper to taste. sprinkle bacon bits on top of each serving.

HEARTY BEEF & SWEET POTATO STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

JACQUIE'S SLOW COOKER BEEF STEW WITH SWEET POTATOES

Steps:

• Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
• Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.
• Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
• Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
• Cover and cook on High until meat and vegetables are tender, about 5 hours.

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.