Black Bean & Sweet Potato Stew


So from reading this blog, you probably already got the idea that I love food, but you might think that I just go out to eat a lot.  Afterall, I’ve posted a few bar and restaurant reviews, but have never posted about anything that I’ve actually made.  Well folks, I do actually cook on occasion 🙂

While we are by no means vegetarians, Kevin and I do tend to eat a lot of vegetarian or vegan meals.  This is a modified version of a recipe I found on my favorite vegetarian recipe source, Post Punk Kitchen

3 Tbsps. Olive Oil
1 C. chopped Onion
1 Bell Pepper, seeded and chopped
2 Cloves Garlic, finely chopped
1 Tbsp Chili Powder
1 Tbsp Cumin
2 Medium Sweet Potatoes, diced and peeled
1 can diced tomatoes with chilis (14-16 oz.)
1 can Black bean, drained and rines
1 cup Red Wine
1 Tbsp Brown Sugar
2 Tbsps. Hot Sauce
Salt and Pepper to taste (optional)

1) In a large saucepan heat olive oil. Add the onion, green pepper,
and garlic. Cook over medium heat until the vegetables begin to soften, about 10 minutes.

2)Stir in the chili powder  and cumin and cook 1 minute. Add 2 1/2 cups water and sweet potato. Cover and cook until potatoes can be pierced with a sharp knife, about 15 minutes.

3) Add the tomatoes and beans and simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes. To thicken the sauce slightly, mash about a quarter of the beans against the side of the pan.

4) Add red wine and brown sugar, simmer for additonal 10 minutes

5) Stir in Tabasco and salt and pepper (if desired)

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  1. You should! It’s a good one 🙂 One thing to keep in mind – the measurements are definitely rough estimates. I never really follow a recipe, so when making this, you shouldn’t either. Just do what feels right!

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