Stewed Red Kidney Beans with Yuca and Tomato

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

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 recipe (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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally, until the yuca is tender and the beans are creamy.