Spicy bean and sweet potato stew recipe
A nourishing stew that's packed with fibre, this easy bean and potato stew features two different types of beans and a medley of layered spices paired with soft, sweet potato and served with a cooling crème fraîche dip and tortilla chips.
See method- Serves 4
- 10 mins to prepare and 1 hour 10 mins to cook
- 488 calories / serving
Ingredients
- 300g sweet potatoes
- 1 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 1 red pepper, finely diced
- 25g jalapeño peppers, chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- pinch crushed chilli flakes
- 400g can black-eyed beans
- 400g can kidney beans
- 400g can chopped tomatoes
- 3 tbsp runny honey
- 3 tbsp white wine vinegar
- 1 vegetable stock cube, made up to 450ml
- 200g can sweetcorn kernels
To serve
- 150ml reduced-fat crème fraîche
- 2 tbsp chopped coriander
- 1 lime, zested and juiced
- 100g unsalted corn chips
Each serving contains
- Energy
- 2050kJ 488.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 3.0g
- Sugars
- 28g
of the Reference intake
Carbohydrate 81.4gProtein 18.6gFibre 18.5g
Method
- Carefully chop the sweet potato into 1cm cubes. Next pour the extra-virgin olive oil into a large, flameproof casserole dish and heat. Add the onion and sauté for 2-3 minutes. Then stir in the sweet potato, red pepper, jalapeños, cumin, coriander and chilli and sauté for a further 3-4 minutes.
- Add the remaining stew ingredients and simmer uncovered for 20-30 minutes. Cover, then simmer for a further 35-40 minutes.
- While the stew is cooking, combine the crème fraîche, coriander, lime juice and zest and refrigerate until ready to serve.
- Using a ladle divide the stew between individual bowls and then top with a dollop of the crème fraîche mixture. Serve with the corn chips.
- See more Mexican recipes
