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Sweet Potato and Black Bean Stew

gluten-free, vegan, dairy-free, egg-free, refined sugar-free! Sweet potato often appears on the table, the mouthfeel of Sweet potato is exquisite, still can bring the full feeling. There are a lot of Sweet potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look! This dish can be used not only as sweet potato recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients :
  • salt and pepper
  • 2-3 handfuls fresh spinach or kale
  • 400 ml veg stock
  • 2x 400g cans black beans, drained and rinsed
  • 2x 400g cans tomatoes
  • 1 tbsp. tomato puree
  • 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
  • 1/2 tsp. paprika
  • 1 pinch chilli flakes
  • 1/2 tsp. cayenne pepper
  • 1 heaped tsp turmeric
  • 1/2 tsp. ground coriander
  • 1/2 large red onion, diced
  • 2 large garlic cloves, crushed
  • 2 tbsp. olive oil/coconut oil
Directions :
  1. Firstly peel and chop the sweet potatoes into small cubes and dice the red onion.
  2. Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple of minutes.
  3. Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple of minutes making sure to stir.
  4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together.
  5. Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick).
  6. Add the spinach and stir through, allowing it to wilt before taking off the heat.