Black Bean Sweet Potato Stew

by

This hearty Black Bean Sweet Potato Stew with swiss chard is so locked and loaded with flavor and texture you forget how nutritious it is. Even though we’re digging in after digging out from the snow and frigid temps here in the Northeast, this is a feel-good dish you can enjoy anytime.

This stew has an all-star cast of economical, easy-to-find ingredients. Black beans go so well with sweet potatoes, hearty greens, and the traditional stew foundation of onion, celery, and carrot. Poblano pepper adds extra flavor along with fresh rosemary and oregano.

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Making Black Bean Sweet Potato Stew

The stew foundation begins with my modified marriage of the French classic mirepoix (meer-pwah) and the Cajun/Creole holy trinity. Mirepoix combines two parts onion to one part each celery and carrots. The holy trinity uses the same ratios, onion and celery, but substitutes green bell pepper for carrots.

Black Bean Stew Ingredients - black beans, sweet potatoes, carrots, onion, celery, poblano pepper, garlic, swiss chard and herbs

Well, why not have a culinary collision of the traditional combinations and include a pepper with more gusto, the poblano, over the green bell?  After all, rules are made to be broken. Hopefully my kids miss that last sentence!

Black Bean Stew Mirepoix Cooking

Once the mirepoix softens and caramelizes, most of the remaining ingredients get stirred into this one-pot wonder.

Black Bean Stew with Broth and Bay Leaf

You want the sweet potatoes to become just fork tender, not mushy, before adding the swiss chard. The greens will take a few minutes to wilt in and will soften in perfect timing with the sweet potatoes to be just right.

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Serve this bountiful stew with a squeeze of lime and crumbled queso fresco or feta if not following a vegan diet. You can also toss in crisped bacon, ham, prosciutto, or sausage if you so choose. Enjoy!

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Here are a few more of our gluten free, crowd-pleasing, one-pot wonders!

Black Bean & Sweet Potato Stew with Swiss Chard | giveitsomethyme.com - This hearty Black Bean Sweet Potato Stew with swiss chard is so locked and loaded with flavor and texture you forget how nutritious it is! #blackbeansweetpotato #blackbeansweetpotatohealthy #blackbeansweetpotatostew #blackbeansweetpotatochili #blackbeansweetpotatochiliglutenfree #giveitsomethyme #blackbeanstew #sweetpotatostew #vegetarianstew

Essential Kitchen Tools

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 Recipe
Black Bean Sweet Potato Stew
Print Pin
5 from 1 vote

Black Bean Sweet Potato Stew

Superfood abound! This hearty black bean stew is so locked and loaded with flavor and texture you forget how nutritious it is.
Course Main Course, Stew
Cuisine American
Keyword black bean stew, vegan soup, vegan stew
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
Author Kim Peterson

Ingredients

  • 4 15oz cans of black beans, drained and rinsed (about 6 cups)
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 2 cups)
  • 4 celery stalks, chopped (about 1 ½ cups)
  • 3 carrots, peeled and chopped (about 1 cup)
  • 1 poblano pepper, chopped (about ¾ cup)
  • 5 garlic cloves, minced (about 2 tablespoons)
  • 1 cup sherry liqueur
  • 5 cups vegetable stock
  • 1-2 bay leaves
  • 2 teaspoons cumin
  • 1 ½ lbs sweet potatoes, cut into ½-inch cubes (2 medium)
  • 1 tablespoon fresh rosemary, finely chopped
  • 5 ounces swiss chard, chopped
  • 2 teaspoons fresh oregano, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Garnish: thinly sliced green onions, crumbled feta or queso fresco, if desired

Instructions

  • Heat olive oil in a Dutch oven or large stock pot over medium-high heat. Add onion, celery, carrots, and poblano. Sauté 5-7 minutes, until softened and golden, stirring occasionally.
  • Add garlic, cook 1 minute, stirring frequently. Add the sherry, let simmer and reduce by half, about 5 minutes.
  • Stir in beans, broth, bay leaves, and cumin. Bring to boil, add sweet potatoes and rosemary, reduce to simmer. Cover with tilted lid and simmer 15 minutes or until sweet potatoes are fork tender. Remove bay leaves.
  • Add swiss chard by the handful letting each addition wilt into the stew. Remove from heat once greens have softened. (Can be made 1 day ahead. Let cool, cover and chill. Rewarm over medium heat.)
  • When ready to serve, add lime juice and oregano. Season with salt and pepper to taste. Garnish with green onion and cheese crumbles, if desired.

Notes

If you're not sticking to a vegetarian diet, 8 ounces of cooked ham, sausage, prosciutto, or bacon would go very well in this stew and easily served on the side.

* Recipe generously adapted from several sources

4 Comments

  1. Wow! Made this tonight and was so impressed by the flavors. Don’t know how you thought to put all of this together but my taste buds thank you. I used red wine instead of sherry as I had a bottle already open. This is going into my online recipe box right now. I look forward to trying more of your recipes!

    1. Tried this recipe because I’m looking for meatless meals and this is amazing flavorful and liked the variety of veggies in it. I don’t eat chard very often because I didn’t grow up eating it but will add it to other recipes now. Thank you!

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