Can I make this stew in a slow cooker?

Absolutely! Sauté the aromatics first, then combine all ingredients (except kale and optional grains) in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in kale during the last 30 minutes of cooking.

Can I adjust the consistency?

Yes! For a thicker stew, mash some of the sweet potatoes or black beans with the back of a spoon. For a thinner consistency, add more broth.

Can I use dry beans instead of canned?

Yes, but you’ll need to cook them first. Use about 3 cups of cooked black beans as a substitute for two cans.

Peanut Sweet Potato & Black Bean Stew

Name: Peanut Sweet Potato Black Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: African
Ingredients: 1 tablespoon avocado or coconut oil; 1 medium yellow onion, diced; 650g/ 1.4 lb sweet potatoes, peeled + cubed; 4 large cloves garlic, chopped; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1 teaspoon salt; 1 red bell pepper (capsicum), chopped; 2 x 400g (14 oz) cans black beans, rinsed; 1/4 cup smooth natural peanut butter; 3-4 cups vegetable or chicken stock; 4 cups curly kale, roughly chopped

Description

This hearty sweet potato and black bean stew is a flavorful, plant-powered dish brimming with creamy peanut butter, tender sweet potatoes, and vibrant kale. Wholesome, budget-friendly, and packed with comforting goodness in every bite!

Ingredients

Scale

1 tablespoon avocado or coconut oil
1 medium yellow onion, diced
650g/ 1.4 lb sweet potatoes, peeled + cubed
4 large cloves garlic, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 teaspoon salt
1 red bell pepper (capsicum), chopped
2 x 400g (14 oz) cans black beans, rinsed
1/4 cup smooth natural peanut butter
3-4 cups vegetable or chicken stock
4 cups curly kale, roughly chopped

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Instructions

Heat olive oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Sauté for 5–6 minutes until softened and lightly browned.
Stir in the ground coriander, cumin, cinnamon, turmeric, and salt. Cook for another minute until fragrant.
Add the black beans, capsicum, peanut butter, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook for about 20 minutes or until the sweet potatoes are tender.
Stir in the kale and cook for a few minutes until wilted. Remove the pot from heat.
Adjust the seasoning with salt and pepper to taste. Serve the stew warm and enjoy!

Notes

Store: Refrigerate leftovers in an airtight container for 3–4 days; reheat in the microwave or stovetop.
Freeze: Cool, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Stew
Method: Stovetop
Cuisine: African

Nutrition

Serving Size: 1/4 recipe
Calories: 414
Sugar: 15.6g
Fat: 12.7g
Saturated Fat: 1.4g
Carbohydrates: 65.3g
Fiber: 14.8g
Protein: 14.8g