Brown's Sweet Potato and Black Bean Stew
A vibrant, protein-packed stew featuring roasted sweet potatoes, black beans, and smoky spices, served with fresh cilantro and lime. This american-inspired vegetarian ready in about 55 minutes pairs sweet potatoes, canned black beans, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs sweet potatoes
- 2 cans canned black beans
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 medium jalapeño
- 1 lime
- 1/4 cup fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F. Peel and cut 2 lbs sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender and caramelized, stirring once halfway.
- Step 2: While potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Finely chop 1 medium jalapeño and sauté for 2 minutes until softened. Add 1 tbsp smoked paprika and 1 tsp cumin, stirring for 30 seconds until fragrant.
- Step 3: Add 2 cans canned black beans (rinsed), 2 cups chicken broth, 1 can diced tomatoes, and roasted sweet potatoes to the pot. Simmer uncovered for 15 minutes to meld flavors. Stir in 1/4 cup fresh cilantro and 1 lime juiced just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Sweet Potato and Black Bean Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brown's Sweet Potato and Black Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Brown's Sweet Potato and Black Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brown's Sweet Potato and Black Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brown's Sweet Potato and Black Bean Stew?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
