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.
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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.
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.
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!
Once the mirepoix softens and caramelizes, most of the remaining ingredients get stirred into this one-pot wonder.
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.
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!
More Gluten-Free One-Pot Wonders!
Black Bean Sweet Potato Stew
- 3 15-ounce cans of black beans , drained and rinsed
- 2 tablespoons olive oil
- 1 large onion , chopped
- 4 celery stalks , chopped
- 3 carrots , peeled and chopped
- 1 poblano pepper , chopped
- 5 garlic cloves , minced
- ½ cup sherry liqueur
- 5 cups vegetable stock
- 1-2 bay leaves
- 2 teaspoons cumin
- 1 ½ pounds sweet potatoes , cut into ½-inch cubes
- 1 tablespoon fresh rosemary , finely chopped
- 5 ounces swiss chard , chopped
- 2 teaspoons fresh oregano , chopped
- 1 lime , juiced
- Salt and pepper , to taste
- Garnish: thinly sliced green onions, crumbled feta or queso fresco, if desired
- 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.
* Recipe generously adapted from several sources
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