Spiced Adzuki Bean and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A hearty and comforting stew that pairs tender adzuki beans with sweet potatoes and warming spices, perfect for a cozy meal. This African-inspired vegan recipe, ready in about 490 minutes, pairs dried adzuki beans, water, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cup dried adzuki beans
• 4 cups water
• 2 medium (about 1 lb), peeled and cubed sweet potatoes
• 1 large, chopped yellow onion
• 1 large, diced carrot
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

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

Instructions

1. Step 1: Rinse 1 cup dried adzuki beans and soak in water for at least 6 hours or overnight.
2. Step 2: Drain the beans and place them in a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 40 minutes until tender; drain and set aside.
3. Step 3: In the same pot, heat 2 tbsp olive oil over medium heat. Add 1 large chopped yellow onion and 1 large diced carrot, sautéing for 6-8 minutes until softened and lightly golden.
4. Step 4: Stir in 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1-2 minutes until fragrant.
5. Step 5: Add 2 peeled and cubed medium sweet potatoes and the cooked adzuki beans to the pot, stirring to combine.
6. Step 6: Pour in 2 cups vegetable broth, season with 1 1/2 tsp salt and 1/2 tsp black pepper, and bring to a boil.
7. Step 7: Reduce heat to low, cover, and simmer for 25-30 minutes until the sweet potatoes are tender and stew thickens.
8. Step 8: Adjust seasoning if needed and serve hot, garnished with 1/4 cup chopped fresh cilantro.