Slow-Simmered Black Bean and Sweet Potato Stew
Hearty stew with tender sweet potatoes and black beans simmered in tomato broth, flavored with cumin and smoked paprika for deep, earthy warmth. This latin american-inspired vegetarian (vegetarian) ready in about 45 minutes pairs olive oil, large onion, garlic 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 tbsp olive oil
- 1 large onion
- 3 cloves garlic
- 1 large sweet potato
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 5 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 diced sweet potato (peeled and 1/2-inch cubes), 1 can rinsed black beans, 1 can diced tomatoes, 2 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, salt, and black pepper.
- Step 4: Bring to a gentle simmer, cover, and cook for 25 minutes, stirring occasionally, until sweet potatoes are tender.
- Step 5: Stir in 1/4 cup chopped cilantro and adjust seasoning before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Black Bean and Sweet Potato 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 Slow-Simmered Black Bean and Sweet Potato 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 Slow-Simmered Black Bean and Sweet Potato 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 Slow-Simmered Black Bean and Sweet Potato 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 Slow-Simmered Black Bean and Sweet Potato 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.
What others are saying
- ★★★★★
Love how the Latin American come through in every bite.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
