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Hearty Black Bean and Purple Sweet Potato Stew with Mango

Hearty Black Bean and Purple Sweet Potato Stew with Mango

A colourful, nourishing stew with earthy black beans, creamy purple sweet potatoes, and a touch of sweetness from fresh mango. The spice level can be adjusted to your liking – perfect for a comforting, wholesome meal.

Prep10 min
Cook35 min
Total45 min
 4 servings
Easy

Ingredients

  • Red Onion
    1 pc.
  • Garlic
    2 clove
  • Sweet Potato
    2 pc.
  • Red Bell Pepper(diced)
    1 pc.
  • Vegetable Broth
    470 ml
  • Black Beans(drained and rinsed)
    750 g
  • Diced Tomatoes (canned)
    400 g
  • Miso Paste
    2 tsp
  • Mango(diced)
    1 pc.
  • Cilantro(finely chopped)
    30 g

Instructions

Prep

Cook

  1. Heat 60 ml of water in a large pot over medium heat.
  2. Add the chopped red onion, cover and cook, stirring occasionally, for about 7 minutes until softened.
  3. Stir in the chopped garlic and cook for a further 2 minutes. Add a little more water if needed to prevent sticking.
  4. Add the diced sweet potatoes, red pepper, jalapeño (if using) and vegetable stock (or water).
  5. Bring to a boil, then reduce the heat to medium, cover and simmer for about 25 minutes until the sweet potatoes are tender but still hold their shape.

Tip: Check the sweet potatoes at the 20-minute mark — you want them tender but not mushy.

  1. Stir in the black beans, diced tomatoes (with their juice) and the miso mixture. Simmer uncovered for about 5 minutes until everything is heated through.
  2. Add the diced mango and cook for 1 more minute.

Serve

  1. Remove from the heat, stir in the fresh coriander and serve hot.