Spiced Adzuki Bean and Sweet Potato Stew
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 ready in about 490 minutes pairs dried adzuki beans, water, large, chopped yellow onion 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried adzuki beans and soak in water for at least 6 hours or overnight.
- 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.
- 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.
- 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.
- Step 5: Add 2 peeled and cubed medium sweet potatoes and the cooked adzuki beans to the pot, stirring to combine.
- 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.
- Step 7: Reduce heat to low, cover, and simmer for 25-30 minutes until the sweet potatoes are tender and stew thickens.
- Step 8: Adjust seasoning if needed and serve hot, garnished with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does Spiced Adzuki Bean and Sweet Potato Stew take to make?
Total time is about 490 minutes (420 min prep + 70 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 Spiced Adzuki 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 dried adzuki beans from drying out.
Can I substitute ingredients in Spiced Adzuki 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 Spiced Adzuki 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 Spiced Adzuki 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.
