Caribbean Sweet Potato and Black Bean Stew
A comforting and flavorful stew combining sweet potatoes and black beans in a fragrant coconut broth.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 2 medium Sweet Potatoes, peeled and diced
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (14 oz) Coconut Milk
- 1 cup Vegetable Broth
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 medium Bell Pepper, chopped (any color)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne Pepper (optional)
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
- Fresh Cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Prepare your ingredients: Start by peeling and dicing the sweet potatoes, chopping the onion and bell pepper, and mincing the garlic.
- Heat the oil: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until they start to soften.
- Add garlic and spices: Stir in the minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
- Add sweet potatoes and liquids: Toss in the diced sweet potatoes, then pour in the coconut milk and vegetable broth. Stir well to combine.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the sweet potatoes are tender.
- Incorporate black beans: Add the drained black beans to the stew, stirring to incorporate them, and season with salt and pepper to taste. Allow it to cook for an additional 5 minutes.
- Serve: Remove from heat and garnish with fresh cilantro and lime wedges before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months. Reheat on the stovetop over low heat.