Full of plant-based protein and fiber, this black bean and sweet potato stew makes a delicious hearty meal. Enjoy this healthy one-pot meal that's rich, creamy and easy to make with simple pantry staples.
2cans(14-ounces each) black beans, drained and rinsed
2-3medium sweet potatoes, large dice (1-inch cubes), about 800 grams or 3 cups
1can(14-ounce) full-fat coconut milk
½cup(117grams)filtered water or vegetable broth, and extra for thinning
1tablespoonfavorite hot sauce, I use sriracha
3cups(150grams)fresh spinach, chopped
optional garnish: squeeze of lime juice, snipped fresh cilantro or parsley, hot pepper flakes
Instructions
In a large pot or Dutch oven, warm oil over medium heat. Add onions, garlic and sea salt, and sauté until onions soften, about 3-4 minutes. Lower heat to keep garlic from burning if necessary.
Add paprika, cumin and coriander, and continue stirring while spices become warm and fragrant. About 1 minute.
Add black beans and sweet potatoes, and gently stir to coat in onion and spice mixture. About 1 minute.
Stir in full-fat coconut milk, broth and hot sauce. Bring to a boil, lower heat to simmer, and cover. Continue to cook for about 25-30 minutes, stirring occasionally.
When finished cooking, remove lid, add spinach and stir to wilt. Remove from heat.
Top with fresh parsley, fresh cilantro or hot chili pepper flakes and a squeeze of fresh lime.
Notes
For a creamier stew, mash some of the finished stew with a potato masher to create a more creamier texture.
More heat? Add a chopped jalapeño pepper, really hot hot-sauce, or garnish with a generous sprinkle of hot pepper flakes.
Store in an airtight container in the fridge for 4 days. Freeze for up to 3 months.