Welcome to flavor town. This stew with sweet potato and black beans, once again proves that these two things are meant for each other. Especially with a supporting team of other kitchen staples that transform a simple stew in something so very flavourful. Fresh chilies and cumin definitely play a role, as does fresh lime juice that finishes off this dish so very nicely.
Simple & tasty: Sweet Potato & Black Bean Stew
The base for this delicious stew starts with a few staple ingredients for plenty of plant-based goodness and flavor. There are carrots and sweet red pepper, as well as garlic and onion. Plus fresh vine-ripened tomatoes which are slow-cooked together with fresh chili, a dollop of tomato paste for extra umami richness, and the star….sweet potatoes. Only at the end, once all the flavours have melded together do black beans make their entrance.
Using black beans in recipes
If the question, canned or dried black beans come to mind, then I definitely recommend dried beans. Not only are they cheaper, but I find freshly prepared dried beans always taste better. This said, I rely a lot on canned beans. Simply said —- there isn’t a lot of planned ahead needed and when I do prepare dried beans, I generally prepare a batch, and plan them into a few meals for the week. Canned black beans aren’t always easy to find where I live. Sometimes they can be found at my local organic food shop, but generally when I want to include them in a recipe, I need to plan ahead and prepare dried black beans.
Preparing dried black beans
Unless you are lucky enough to have a pressure cooker, then you’ll need to soak your beans overnight. Simply place them in a bowl with at least 3 times the amount of water. You can’t add too much water here, but you can add too little. Let sit for overnight.
Drain and rinse the beans, then add them to a large pot and cover with again at least three times the amount of water. The beans will absorb even more liquid this time so be extra sure to add enough.
Bring the pot to a boil, then reduce heat and simmer, for about an hour. You can start checking around 45 minutes and let them keep cooking until they al dente. I find sometimes that take up to 75 minutes. Add more water as necessary while they are cooking so that they stay covered in liquid.
I hope you enjoy this recipe as much as we do! It’s So easy to make and is hearty, wholesome, and so very satisfying! Plus it makes great leftovers. You can store it in an airtight container in the fridge for up to a couple days or freeze it to enjoy another day.
Looking for other recipe ideas with black beans?
Then try my recipe for Black Bean Vegetarian Chili or Sweet Potato Kumpir with Black Bean Salsa.
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