Vegan Sweet Potato and Bean Stew

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.

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
• 📖 Recipe
• 💬 Comments

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 I originally made this stew with those beans, but since then I've updated the recipe with black beans and pinto beans, and I've updated the photos as well.

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.

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.

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• 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.

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• 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 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

Related recipes

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.

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