Hearty Black Bean and Purple Sweet Potato Stew with Mango
Prep 10 minCook 35 minEasy4 servings
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.
Instructions
Prep
Cook
- Heat 60 ml of water in a large pot over medium heat.
- Add the chopped red onion, cover and cook, stirring occasionally, for about 7 minutes until softened.
- Stir in the chopped garlic and cook for a further 2 minutes. Add a little more water if needed to prevent sticking.
- Add the diced sweet potatoes, red pepper, jalapeño (if using) and vegetable stock (or water).
- 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.
- 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.
- Add the diced mango and cook for 1 more minute.
Serve
- Remove from the heat, stir in the fresh coriander and serve hot.
