Jamacian-style Sweet Potato and Black Bean Stew

Jamacian-style Sweet Potato and Black Bean Stew
Recipe type: Main Course
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This is a rich, spicy vegan stew with a Jamaican flair. Excellent served over rice as a stew or pureed and served as a thick soup. Serves 4-6. Cooked in a 12" or larger dutch oven.
  • 2 Tbsp olive oil
  • 2 pounds of sweet potatoes (three medium or two large), peeled and diced into 1 inch pieces
  • 1 onion, 1 inch dice
  • 1 red bell pepper, seeded and chopped (1/2" dice)
  • 1 jalapeno pepper, seeded and diced fine
  • 1 clove of garlic, minced
  • 1 tsp Ancho Chile Powder
  • 1 tsp cumin
  • 1 Tbs chili powder
  • 2 cups vegetable broth (or water in a pinch)
  • 1 28 oz can diced tomatoes, with liquid
  • 1 15 oz can vegetarian black beans, with liquid
  • Optional:
  • 2 cups jasmine rice
  • 4 cups water
  1. In a 12" Dutch oven, heat the oil over medium heat.
  2. When the oil is shimmering, add the onion and bell pepper. Saute for a couple of minutes, then add the sweet potatoes, jalapeno, and garlic.
  3. Stir to coat and saute for about 5 minutes, stirring frequently, or until the onion is soft and translucent.
  4. Add the spices (chili powder, cumin, and ancho) then cover the pot and cook for 7-8 more minutes, or until the sweet potatoes are fork tender.
  5. De-glaze the pot with the broth, then add the tomatoes and black beans.
  6. (Note: if serving over rice, start the rice water now....)
  7. Bring the pot to a boil, then lower heat and cook over medium-low heat for another 15-20 minutes, stirring occasionally, until thickened.
  8. Serve over rice as a stew, or...
  9. Using a blender, puree the stew in batches, a couple of cups at a time, until smooth. Serve hot or cold.
  10. Variations:
  11. Substitute pinto beans for the black beans
  12. For an Asian feel, Add 1 Tbs fresh-grated ginger with the other spices and sprinkle a few tsp of shredded coconut on top when serving.


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