Mchicha-Style Bean Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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 recipe, ready in about 50 minutes, pairs red kidney beans, 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.

Ingredients

• 1 can (15 oz) red kidney beans
• 2 medium sweet potatoes
• 3 tbsp tomato paste
• 1 scotch bonnet peppers
• 1 tbsp grated fresh ginger
• 1 green bell pepper
• 1 medium onion
• 2 cups chicken stock
• 1 tsp paprika
• 3/4 tsp salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.