Rum-Spiced Caribbean Sweet Potato and Black Bean Stew
A warming stew of sweet potatoes and black beans infused with dark rum and Caribbean spices for a hearty vegetarian meal. This caribbean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz), drained and rinsed black beans, olive oil, medium, diced yellow onion 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
- 2 large (about 1 lb), peeled and cubed into 1-inch pieces sweet potatoes
- 1 can (15 oz), drained and rinsed black beans
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1, diced red bell pepper
- 3, minced garlic cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp ground cumin
- 1/4 cup dark rum
- 3 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 diced red bell pepper. Sauté for 5-6 minutes until softened and edges begin to brown.
- Step 2: Stir in 3 minced garlic cloves, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
- Step 3: Add 2 large peeled and cubed sweet potatoes, 1/4 cup dark rum, 3 cups vegetable broth, and 1 cup canned diced tomatoes. Bring to a boil, then reduce to a simmer.
- Step 4: Cover and simmer for 20 minutes until sweet potatoes are tender. Stir in 1 can (15 oz) drained and rinsed black beans, 1 1/2 tsp salt, and 1 tsp black pepper. Cook uncovered for 5 more minutes to thicken slightly.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the stew warm with crusty bread or rice.
Equipment for this recipe
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Frequently asked questions
How long does Rum-Spiced Caribbean Sweet Potato and Black Bean Stew take to make?
Total time is about 45 minutes (15 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 Rum-Spiced Caribbean 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 olive oil from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean 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 Rum-Spiced Caribbean Sweet Potato and Black Bean Stew 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.
Is Rum-Spiced Caribbean Sweet Potato and Black Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
