Black Bean and Sweet Potato Stew

Servings: 4 | 1 minutes | 450 kcal

Black bean and sweet potato stew is a dish that has its roots in soul food and Southern cuisine. Over time, it has been adapted to include different flavors and spices, and this vegan version has evolved to suit the needs of those looking for a healthy, plant-based meal.

This vegan stew recipe was created by a group of friends during a potluck dinner. The aim was to create a delicious and filling dish that everyone could enjoy, including those with dietary restrictions. They found that the combination of black beans, sweet potatoes, and spices made for a rich and satisfying meal that even the meat-eaters couldn't get enough of.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 medium sweet potatoes, peeled and cubed
30 ounces canned black beans, drained and rinsed
14.5 ounces canned diced tomatoes
4 cups vegetable broth
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups kale, stems removed and torn into bite-sized pieces
2 cups cooked quinoa or rice, for serving

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onions and cook for 3-4 minutes until softened.
Add minced garlic, and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
Stir in the kale, and cook for another 5 minutes, or until the kale is wilted.
Serve the stew over cooked quinoa or rice, and enjoy!