Black-Bean and Sweet-Potato Stew

Black-Bean and Sweet-Potato Stew recipe
Photo: Lennart Weibull
Prep Time:
20 mins
Total Time:
55 mins

This satisfying vegetarian stew is ready in about an hour—and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.


  • 2 cans (each 15.5 ounces) black beans, drained and rinsed

  • 2 tablespoons extra-virgin olive oil

  • 1 white onion, chopped (2 cups)

  • 1 large poblano pepper, ribs and seeds removed, chopped

  • Kosher salt

  • 2 cloves garlic, minced (2 teaspoons)

  • 1 tablespoon minced chipotle in adobo

  • 1 large sweet potato, peeled and cut into ½-inch pieces (2 cups)

  • ¼ cup quinoa, rinsed

  • Fresh cilantro and shredded cheddar, for serving


  1. In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

  2. Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

Cook's Notes

To make this recipe vegan, simply omit the cheddar.

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