Black Bean & Sweet Potato Stew

Black bean & sweet potato stew

Total Time
40 min
15 min
25 min
Skip the packaged stock—it’s loaded with sodium. You can net so much flavor 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

Uncooked onion

1 cup(s), chopped


4 clove(s), finely chopped

Ground cumin

1 tsp

Chili powder

1 tsp

Kosher salt

¾ tsp

Cayenne pepper

¼ tsp

Uncooked 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