Slow-Simmered Caribbean Black Bean and Sweet Potato Stew
A hearty Caribbean stew blending creamy sweet potatoes and tender black beans, simmered with warm spices for a comforting plant-based dish. This caribbean-inspired vegan (vegan) ready in about 55 minutes pairs cooked or canned, drained black beans, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 cups cooked or canned, drained black beans
- 2 large (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1, diced red bell pepper
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped for garnish fresh cilantro
- 4 for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 2: Add 1 diced red bell pepper and cook for 3 more minutes until slightly softened.
- Step 3: Stir in 1 tsp ground cumin, 1/2 tsp ground allspice, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper; cook for 1 minute to bloom the spices.
- Step 4: Add 2 cups cooked black beans, 2 large diced sweet potatoes (about 1 lb), 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30 minutes until sweet potatoes are tender and stew is thickened.
- Step 6: Adjust seasoning to taste, then ladle stew into bowls and garnish each with 1/4 cup chopped fresh cilantro and a wedge of lime for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Caribbean Black Bean and Sweet Potato Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Caribbean 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 medium, diced yellow onion from drying out.
Can I substitute ingredients in Slow-Simmered Caribbean 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 Caribbean 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 Caribbean Black Bean and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
