Spiced Bean and Vegetable Stew with Cassava

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Hearty stew simmered with aromatic spices, tender beans, and earthy cassava for a satisfying vegetarian meal. This East African-inspired vegetarian recipe, ready in about 85 minutes, pairs dried red beans, water, cassava for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 red beans
• 4 cups water
• 2 cups cassava
• 1 medium onion
• 2 medium tomatoes
• 1 medium bell peppers
• 3 cloves garlic
• 1 tbsp ginger
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Drain and rinse the 1 cup soaked dried red beans, then place in a pot with 4 cups water. Bring to a boil, reduce heat to low, and simmer for 45 minutes until beans are tender.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion, 2 medium diced tomatoes, 1 medium diced bell pepper, 3 minced garlic cloves, and 1 tbsp minced ginger. Cook for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 tsp cumin, 1/2 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Add the cooked beans (with liquid) and 2 cups diced cassava. Simmer for 20 minutes until cassava is tender and flavors meld.