Photo of Black Bean & Sweet Potato Stew by WW

Black Bean & Sweet Potato Stew

Points® value
Total Time
40 min
15 min
25 min
Skip the packaged stock—it’s loaded with sodium. You can net so much flavour with a water-based stew if you have a few staple spices. Don’t have refried beans? Just reach for a can of black beans, grab a fork, and mash, mash, mash! Chopped garlic tends to stick to fingers. And the smell? It lingers. Rinse your hands in cold water while rubbing something made of stainless steel, like a spoon or kitchen tongs.


Olive oil

1½ tbsp(s)


1 cup(s)


4 clove(s), large, finely chopped

Ground cumin

1 tsp(s)

Chili powder

1 tsp(s)

Kosher salt

¾ tsp(s)

Cayenne pepper

¼ tsp(s)

Sweet potato

1 pound(s), peeled and cubed

Canned low sodium black beans

1½ cup(s), rinsed and drained (1 [15-oz] can)

Canned refried black beans

¾ cup(s), or refried pinto beans


¼ cup(s), chopped (optional)


  1. In a Dutch oven, heat the oil over medium. Add the onion and garlic; cook for 5 minutes. Stir in 3 cups water, the cumin, chili powder, salt, cayenne, sweet potatoes, and black beans and bring to a boil over high heat. Reduce heat to low and simmer until the sweet potatoes are tender, about 15 minutes. Add the refried beans, stirring until fully incorporated. Divide the stew among 4 bowls. Garnish with cilantro (if using).
  2. Serving size: 1½ cups