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Spicy bean and sweet potato stew recipe

Spicy bean and sweet potato stew

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

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    Each serving contains

    Energy
    2050kJ 488.0kcal
    24%
    Fat
    13g
    low18%
    Saturates
    3g
    low13%
    Salt
    3.0g
    high51%
    Sugars
    28g
    high31%

    of the Reference intake

    Carbohydrate 81.4gProtein 18.6gFibre 18.5g

    Method

    1. 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.
    2. Add the remaining stew ingredients and simmer uncovered for 20-30 minutes. Cover, then simmer for a further 35-40 minutes.
    3. While the stew is cooking, combine the crème fraîche, coriander, lime juice and zest and refrigerate until ready to serve.
    4. 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.

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