How To Make Kidney Bean and Sweet Potato Stew
A hearty and flavorful vegetarian stew packed with protein and fiber-rich kidney beans and sweet potatoes.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1 cup vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 medium sweet potatoes, peeled and cubed
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and garlic, sauté until softened.
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Stir in tomato paste, cumin, paprika, and chili flakes.
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Pour in vegetable broth and add kidney beans and sweet potatoes. Stir to combine.
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Bring to a simmer and cook until sweet potatoes are softened, about 20 minutes.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley or cilantro.
Nutrition
- Calories : 314kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 605mg
- Total Carbohydrates : 50g
- Dietary Fiber : 10g
- Sugar : 11g
- Protein : 9g
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