Quick Caribbean Sweet Potato and Black Bean Stew
A vibrant and hearty dish that brings the warmth of Caribbean flavors right into your kitchen, combining sweet potatoes and black beans for a delightful balance.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 medium Sweet Potatoes, peeled and cubed Provides natural sweetness and creamy texture.
- 1 can (15 oz) Black Beans, drained and rinsed Adds protein and fiber.
- 1 medium Onion, diced Enhances overall flavor.
- 4 cloves Garlic, minced Brings a pungent and savory note.
- 1 medium Bell Pepper, chopped Adds crunch and a pop of color.
- 3 cups Vegetable Broth Base of the stew.
- 1 can (13.5 oz) Coconut Milk Adds creaminess and tropical flavor.
- 1 teaspoon Cumin Provides warmth and complexity.
- 1 teaspoon Coriander Essential to the Caribbean flavor profile.
- to taste Salt and Pepper For seasoning.
- 1 Juice Lime Brightens the dish.
- to taste Fresh Cilantro, chopped Used as a garnish.
Instructions
- Gather all your ingredients. Ensure that your sweet potatoes are peeled and cubed, your onion is diced, and your garlic is minced.
- In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and chopped bell pepper. Cook for an additional 2-3 minutes.
- Introduce the cubed sweet potatoes into the pot and stir well. Cook for about 5 minutes.
- Add the drained black beans, vegetable broth, and coconut milk. Stir to combine.
- Season with cumin, coriander, salt, and pepper. Bring to a gentle boil, then reduce heat to low and cover.
- Let the stew simmer for about 20-25 minutes until sweet potatoes are tender.
- Remove from heat and squeeze lime juice over the stew.
- Serve hot, garnished with freshly chopped cilantro.
Notes
For variations, consider adding jalapeños for spice, or additional vegetables like carrots or zucchini for heartiness.