Black Bean & Sweet Potato Stew

It’s May and I know I should have visions of asparagus and strawberries dancing through my head but yesterday it was so grey and cool out that I simply wanted a warm, comforting meal.

I had a large sweet potato on the counter and then remembered that I picked up black beans in bulk at the store last week.  Black beans and sweet potatoes are a match made in heaven, don’t you think?  I pulled out a few other veggies and basic seasonings to get my creative juices flowing.

Once I laid out the base ingredients I began to think about spices.  My homemade vegetable stock was made with apples (thanks to a tip from a chef ) so I wanted to build on that subtle sugary flavor when choosing my spices.  I went with cinnamon and garam masala – the result was a thick, stew-like, savory dish with just a hint of sweetness.

Black Bean & Sweet Potato Stew

by JL goes Vegan: Food & Fitness with a side of Kale

Ingredients (Serves 4 – 6)

  • 1 cup dry black (turtle) beans, soaked for 1 – 2 hours, rinsed and drained
  • 2 tablespoons vegetable broth (or vegetable oil)
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 1 large sweet potato, diced into equal, bite-size pieces
  • 3 stalks celery, chopped
  • 2 small tomatoes, diced
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 2 bay leaves
  • 4 cups vegetable broth
  • 1/2 teaspoon iodized sea salt (optional)
  • Ground black pepper, to taste

Instructions

  1. Soak black beans for just a few hours.
  2. Heat 2 tablespoons of vegetable broth (or oil) in an uncovered pressure cooker, on high heat.
  3. Add the onion and garlic and saute for a few minutes.
  4. Add carrots and sweet potato and saute for another 3 minutes.
  5. Add celery, tomatoes, cinnamon, garam masala and stir to coat all of the vegetables with the spices.
  6. Add the black beans (rinsed and drained), bay leaves and vegetable broth and cover the pressure cooker.
  7. Bring to pressure.
  8. Cook at pressure for 20 minutes
  9. Remove from heat and allow pressure to release naturally.
  10. Once pressure is released, remove the lid, away from you.
  11. Add sea salt and ground black pepper, to taste.

The stew has an aroma reminiscent of maple syrup, which I attribute to the apples in the vegetable stock, the sweet potatoes and the powerful combination of cinnamon and garam masala.

Last night I spooned it over a vegan Italian sausage (think bun-less “chili dog”). The spiciness of the sausage and the sweetness of the stew made for another match made in heaven!

Are you a sweet potato-black bean combo fan?

14 thoughts on “Black Bean & Sweet Potato Stew”

  1. I make stew and soup all year round . . . they are just too good not too!  Especially when it involves my favourite, sweet potato.  Thanks for sharing and enjoy:)

  2. This looks incredible! Thanks for sharing. When I get off of the Master Cleanse [day 6] I am going to try this. I love love love Garam Masala! Are you kidding me? Black beans & Sweet potatoes are a perfect match…

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