Stewed Red Kidney Beans with Yuca and Tomato
A comforting Dominican stew featuring tender red kidney beans simmered with starchy yuca and tomato for a naturally creamy texture. This dominican-inspired one pot (vegetarian) ready in about 60 minutes pairs red kidney beans, yuca, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (canned, drained and rinsed) red kidney beans
- 1.5 cups (peeled and cubed into 1-inch pieces) yuca
- 1 medium, diced tomato
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 2 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant and onions are translucent.
- Step 2: Stir in 2 cups drained red kidney beans, 1 cup diced tomato, 1.5 cups cubed yuca, 2 cups vegetable broth, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
- Step 3: Cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally, until the yuca is tender and the beans are creamy.
Frequently asked questions
How long does Stewed Red Kidney Beans with Yuca and Tomato take to make?
Total time is about 60 minutes (15 min prep + 45 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 Stewed Red Kidney Beans with Yuca and Tomato?
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 red kidney beans from drying out.
Can I substitute ingredients in Stewed Red Kidney Beans with Yuca and Tomato?
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 Stewed Red Kidney Beans with Yuca and Tomato 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 Stewed Red Kidney Beans with Yuca and Tomato 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
- ★★★★★
This recipe is a keeper. The yuca added a nice texture and the tomatoes were fresh.
- ★★★★★
Loved it! So flavorful and easy to make. My Dominican grandmother would approve.
- ★★★★☆
The beans were tender and the tomato sauce was perfect. My kids loved it with rice.
