Sweet potato and bean stew

Name: Sweet Potato and Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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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

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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 I originally made this stew with those beans, but since then I've updated the recipe with black beans and pinto beans, and I've updated the photos as well.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.

Sauteing vegetables for sweet potato and bean stew in large pot.

Place the chopped onion, red and green bell peppers, garlic, serrano pepper, and salt in the pot and sauté for several minutes. Stir occasionally for several minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning.

Sauteing vegetables with spices in large pot to make sweet potato and bean stew.

Stir in the chili powder, chipotle powder, and smoked paprika, and constantly stir for one minute.

Add sweet potato and continue to stir for another minute or so until everything is combined.

Adding broth to vegetables to make sweet potato and bean stew.

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.

TIP: 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 to cool. To freeze them, place the beans 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 in an airtight container.

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.

If you make this recipe, please be sure to leave a comment and a rating ★★★★★ below. I love to see your creations on Instagram; make sure to tag me @resplendentkitchen and #resplendentkitchenrecipes. To get more ideas, follow me on Facebook and Pinterest!

Vegan Sweet Potato and Bean Stew