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    Home » Recipes » Mains

    Vegan Sweet Potato and Bean Stew

    Published: Jan 14, 2019 · Modified: Nov 15, 2021 by Emily This post may contain affiliate links

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    This Vegan Sweet Potato and Black Bean Stew is so delicious, comforting and easy to make. Enjoy this tomato-based broth with sweet potato, black beans, pinto beans, onion, garlic, bell peppers, and serrano pepper. It's perfect for warming you up when the weather is chilly!

    I love soups and stews, especially during autumn and winter. For more cozy and warming recipes, try my Vegan Pumpkin Chili, Vegan Butternut Squash Chili, Pumpkin Veggie Stew, Butternut Squash Curry Soup, and Vegan Black-Eyed Pea Stew.

    two bowls of sweet potato and bean stew with spoon with cornbread on a blue concrete background with grey napkin
    Jump to:
    • Equipment
    • Ingredient notes
    • How to cook beans
    • Instructions
    • Top tips
    • Substitutions
    • Variations
    • How to serve
    • Storage
    • Can this stew be frozen?
    • FAQ
    • Related recipes
    • Sweet Potato and Bean Stew

    I was inspired to make this tasty stew after visiting beautiful Costa Rica in 2018. After a visit to a grocery store, I came back with an affordable bag of cubaces beans. I originally made this stew with those beans, but since then I've updated the recipe with black beans and pinto beans, and I've updated the photos as well.

    two bowls of sweet potato and bean stew on blue concrete bakcground with grey napkin

    Equipment

    Here is what you're going to need to make this veggie stew recipe:

    • chef's knife
    • cutting board
    • wooden spoon
    • large stockpot or this cast-iron enameled Dutch oven
    • can opener if you're using canned beans

    Ingredient notes

    • onion - yellow onion
    • bell peppers - both red and green
    • beans - I used black beans and pinto beans. Drain and rinse canned beans or cook them from scratch if you prefer, unless you happen to have some in the freezer.
    • serrano chile pepper - for heat - you may use jalapeño instead or roasted Hatch chile
    • vegetable broth - use a prepared broth you like, or make your own. The broth makes a huge difference! Taste it by itself and adjust the salt if needed. Or use a low-salt broth if you prefer.
    Overhead view of ingredients for sweet potato and black bean stew on marble background

    How to cook beans

    If you are not in a hurry, you can cook the beans on the stovetop after soaking them. I usually soak a pound of beans the same morning I plan to cook them for dinner. In a large stockpot, I cover them with a couple of inches of water, after rinsing them of debris. Toss any shriveled or broken beans.

    After soaking the beans for 6 to 8 hours, drain them. In a large pot, cover them with a couple of inches of water, and cook on a low-medium simmer for approximately 45 to 60 minutes. Stir occasionally, add one tablespoon of sea salt. Add water if it is boiling off. Taste the beans at 45 minutes for doneness. Cook longer if needed.

    Add a couple of dried Arbol chiles to your beans while they are cooking. Drain the beans and rinse them. Chop up the chiles and add to the beans for flavor.

    Instructions

    After 3 minutes of preheating a large stockpot on medium heat, add the avocado oil and heat until it is shimmering.

    • 1) Place the chopped onion, red and green bell peppers, garlic, serrano pepper, and 1 teaspoon sea salt in the pot and sauté for several minutes, stirring frequently. Keep stirring occasionally for approximately 5 to 7 minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning.
    • 2) Stir in the chili powder, chipotle powder, and smoked paprika and constantly stir for one minute.
    • 3) Add sweet potato and continue to stir for another minute or so until everything is combined.
    • 4) Stir in the crushed tomatoes, vegetable broth, black beans, pinto beans, and bay leaves. Simmer on medium to medium-low heat for approximately 20 to 30 minutes, stirring occasionally. Taste and add remaining salt if desired.
    • Check if the sweet potato is done by placing the sharp tip of a knife into a piece of sweet potato, or by tasting it. If resistance is met, the sweet potato needs more cooking. The tip of the blade should be able to pierce the middle of the sweet potato piece easily.
    • Remove the bay leaves before serving into bowls. Enjoy!

    Top tips

    • If you are cooking your beans from scratch, add a couple of dried Arbol chilies to your beans while they are cooking. Drain the beans when they're done and rinse them. Chop up the chilies and add to the beans for flavor.
    • Use canned beans to save time when making this vegan and gluten-free stew. I always have some on hand.
    • Add any extra vegetables you have on hand to boost the nutritional value of this stew while reducing waste.

    Substitutions

    • Serrano pepper - you can try a jalapeño instead or canned green chiles
    • Sweet potato - try garnet yams (my favorite)

    Variations

    Add extra vegetables to the stew, whatever you have on hand, or add frozen corn or peas.

    Spicy - Add more chili powder or add 2 chipotle peppers in adobo from a can, and dice them. Or add 3 to 4 ounces of canned or frozen roasted Hatch chiles if you have them.

    Deluxe - Top with chopped avocado and serve with my cornbread! The link is below.

    Kid-friendly - Skip the serrano pepper and reduce the chili powder to 1 teaspoon.

    How to serve

    • Top the stew with chopped green onion or avocado.
    • Serve this stew with my Vegan Southwest Skillet Cornbread!
    • Serve with fresh bread or sourdough if you don't have cornbread handy.

    Storage

    • Refrigerate the stew promptly within two hours of cooking. Let it cool on the counter first and then place it in airtight glass containers.
    • Properly stored, the stew will last for 3 to 4 days in the refrigerator.
    • The stew might thicken up after being refrigerated. Add some water to thin it out a little when reheating it.

    Can this stew be frozen?

    • Freeze it in covered airtight containers or heavy-duty freezer bags.
    • It will maintain the best quality for about 4 to 6 months but will remain safe beyond that time.

    FAQ

    What do I do with leftover beans once I've cooked them from scratch?

    You can freeze any leftover beans. Once they are drained and rinsed, place them on a rimmed baking sheet to cool in a single layer. Once cool, place them in a freezable Ziploc bag in a single layer and keep flat. If you plan on using them within three to five days, place them in the fridge.

    How long does the stew last after being frozen and thawed?

    Cooked sweet potato and bean stew that has been thawed in the fridge can be kept for an additional 3 to 4 days in the refrigerator before cooking; bean stew that was thawed in the microwave or in cold water should be eaten immediately.

    Related recipes

    • Roasted Hatch Chiles
    • Vegan Southwest Skillet Cornbread
    • Vegan Butternut Squash Chili
    • Chocolate Sweet Potato Muffins (vegan and oil-free)

    If you make this Sweet Potato and Bean Stew, let me know what you think by ★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    three quarter angle of sweet potato and bean stew with spoon

    Sweet Potato and Bean Stew

    Emily Miller
    This Vegan Sweet Potato and Black Bean Stew is so delicious, comforting and easy to make. Enjoy this tomato-based broth with sweet potato, black beans, pinto beans, onion, garlic, bell peppers, and serrano pepper. It's perfect for warming you up when the weather is chilly!
    5 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Cooking the beans (if not using canned) 45 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 6 people
    Calories 230 kcal

    Equipment

    • Dutch oven
    • cutting board
    • chef's knife
    • can opener

    Ingredients
      

    • 2 tablespoons avocado oil
    • 1 yellow onion chopped, 300 g
    • 1 medium red bell pepper seeded and chopped
    • 1 medium green bell pepper seeded and chopped
    • 2 teaspoons fine sea salt divided
    • 3 cloves garlic diced
    • 1 serrano chile pepper diced and seeded, or jalapeno or Hatch green chiles
    • 1 tablespoon chili powder
    • ¼ teaspoon chipotle powder
    • ½ teaspoon smoked paprika
    • 2 sweet potatoes, unpeeled chopped into 1/2 inch pieces, 635 g
    • 1 24-oz can crushed fire-roasted tomatoes
    • 4 to 5 cups vegetable broth
    • 1 15-oz can black beans drained and rinsed
    • 1 15-oz can pinto beans drained and rinsed
    • 2 bay leaves
    • 1 avocado chopped, optional
    • 3 green onions chopped for garnish, optional

    Instructions
     

    • After 3 minutes of preheating a large stockpot on medium heat, add the avocado oil and heat until it is shimmering. Place chopped onion, red and green bell peppers, garlic, serrano pepper, and 1 teaspoon sea salt in the pot and sauté for several minutes, stirring frequently. Keep stirring occasionally for approximately 5 to 7 minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning of the vegetables.
    • Stir in chili powder, chipotle powder, and smoked paprika constantly stirring for one minute.
    • Add sweet potato and continue to stir for another couple of minutes until everything is mixed together.
    • Stir in the crushed tomatoes, vegetable broth, black beans, pinto beans, and bay leaves. Keep cooking on medium until stew is simmering, for approximately 20 to 30 minutes, stirring occasionally, reduce heat if needed. Taste and add remaining salt if desired. Cook until sweet potato is just done; test the sweet potato with the tip of a paring knife, there should be no resistance.
    • Remove bay leaves before serving into bowls. Top the stew with chopped green onion or avocado if desired.

    Notes

    • Serve with chopped green onion and chopped avocado, if desired.
    • This stew tastes even better the next day and the flavors absorb and the sweet potato becomes more tender.
    • After cooling, refrigerate for up to 3 to 4 days. Freeze for up to 4 to 6 months.

    Nutrition

    Serving: 1servingCalories: 230kcalCarbohydrates: 46.3gProtein: 10.4gFat: 0.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 857.4mgPotassium: 688.7mgFiber: 12.45gVitamin C: 70.6mgCalcium: 93.12mgIron: 3.2mg
    Keyword autumn, Gluten-free, soup, vegan, winter
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

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    Reader Interactions

    Comments

    1. Kayla DiMaggio

      November 08, 2021 at 10:46 am

      5 stars
      This sweet potato stew was so delicious! It is super cold and dreary and it was the perfect stew weather!

      Reply
      • Emily

        November 08, 2021 at 1:14 pm

        Thank you so much for your review of this recipe, Kayla! I'm so glad to hear that it made the perfect comfort food during this chilly weather!

        Reply
    2. Chris

      November 08, 2021 at 11:04 am

      5 stars
      Cozy, warming and so filling! I love meals like this! Thank you for this recipe, everyone enjoyed it!

      Reply
      • Emily

        November 08, 2021 at 1:14 pm

        Thank you for your review, Chris! We're so glad to hear that everyone enjoyed this recipe.

        Reply
    3. Shilpa

      November 08, 2021 at 1:22 pm

      5 stars
      This sounds perfect for winter nights. Thanks for sharing. I can’t wait to try it

      Reply
      • Emily

        November 08, 2021 at 5:47 pm

        Thank you, Shilpa, I hope you enjoy it!

        Reply
    4. Holly Gray

      November 08, 2021 at 4:20 pm

      5 stars
      A delicious balance of flavors and just perfect for fall! This one is a keeper!

      Reply
      • Emily

        November 08, 2021 at 5:48 pm

        Thank you for your review Holly! I'm so glad to hear that this recipe is a keeper for you. It's one of my favorites too - especially now in the fall when it's chilly outside and we're craving warming dishes like this one.

        Reply
    5. Marinela

      November 09, 2021 at 9:02 am

      5 stars
      This sweet potato and bean stew is absolutely delicious! It's such a hearty and comforting meal to keep you warm on these cold fall days. Thanks for the recipe, Emily.

      Reply
      • Emily

        November 09, 2021 at 10:05 am

        Thanks so much for the review, Marinela. I'm glad you enjoyed this recipe!

        Reply

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    Emily Miller

    Hi, I'm Emily! I love to share my passion for delicious and nourishing plant-based food. You'll find seasonal vegan recipes here with the occasional indulgence. I hope to inspire you to try something new and eat more plants along the way!

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