Mchicha-Style Bean Stew with Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered stew of red kidney beans and sweet potatoes in a tomato-based broth, spiced with ginger and scotch bonnet peppers for a gentle heat. This east african-inspired one pot ready in about 50 minutes pairs (15 oz) red kidney beans, medium sweet potatoes, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 20 min Cook: 30 min Serves 4 East African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse 1 can red kidney beans. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Finely chop 1 medium onion and 1 green bell pepper.
  2. Step 2: Heat 1 tbsp vegetable oil in a heavy pot over medium heat. Sauté onion and bell pepper for 4 minutes until softened, then add 1 tbsp grated ginger and 1 minced scotch bonnet pepper (seeds removed for mild heat), cooking for 1 minute until aromatic.
  3. Step 3: Stir in 3 tbsp tomato paste and cook for 2 minutes, then add 2 cups chicken stock, 1 tsp paprika, and 3/4 tsp salt. Bring to a simmer, add kidney beans and sweet potatoes, and cook covered for 25 minutes until potatoes are tender.
  4. Step 4: Remove scotch bonnet pepper before serving. Taste and adjust salt if needed; serve hot with rice.

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Frequently asked questions

How long does Mchicha-Style Bean Stew with Sweet Potatoes take to make?

Total time is about 50 minutes (20 min prep + 30 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 Mchicha-Style Bean Stew with Sweet Potatoes?

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 (15 oz) red kidney beans from drying out.

Can I substitute ingredients in Mchicha-Style Bean Stew with Sweet Potatoes?

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 Mchicha-Style Bean Stew with Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mchicha-Style Bean Stew with Sweet Potatoes?

East African one pot 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.

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