Slow-Cooked Yam and Black Bean Stew with Scotch Bonnet
A deeply flavorful West African stew featuring tender yams and black beans simmered with aromatic scotch bonnet peppers and smoky spices. This african-inspired one pot (vegetarian) ready in about 60 minutes pairs (15 oz), drained and rinsed black beans, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes yams
- 1 can (15 oz), drained and rinsed black beans
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1, finely chopped scotch bonnet pepper
- 1/4 cup tomato paste
- 1 cup vegetable broth
- 1 tsp, ground cumin
- 1/2 tsp smoked paprika
- 1 bay leaf
- 2 tbsp olive oil
- for garnish cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, finely chopped, and 3 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
- Step 2: Stir in 1/4 cup tomato paste and cook for 1 minute, then add 1 scotch bonnet pepper, finely chopped, and cook for 1 minute more to release its flavor.
- Step 3: Add 2 medium yams, peeled and diced into 1/2-inch cubes, 1 can (15 oz) black beans, drained and rinsed, 1 cup vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 bay leaf. Season with salt and black pepper to taste, then bring to a gentle simmer.
- Step 4: Cover the pot and reduce heat to low. Simmer for 45 minutes, stirring occasionally, until the yams are tender and the flavors have melded.
- Step 5: Remove the bay leaf and garnish with fresh cilantro before serving.
Frequently asked questions
How long does Slow-Cooked Yam and Black Bean Stew with Scotch Bonnet take to make?
Total time is about 60 minutes (15 min prep + 45 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 Slow-Cooked Yam and Black Bean Stew with Scotch Bonnet?
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 large, finely chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Yam and Black Bean Stew with Scotch Bonnet?
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 Slow-Cooked Yam and Black Bean Stew with Scotch Bonnet 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 Slow-Cooked Yam and Black Bean Stew with Scotch Bonnet 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.
