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Kidney Bean & Sweet Potato Stew

 A hearty and comforting potato and bean stew made with kidney beans and sweet potatoes.

Kidney Bean & Sweet Potato Stew

KIDNEY BEAN AND SWEET POTATO STEW

This comforting stew is served with dollops of yoghurt (veggie or vegan) as a cooling contrast and hot mint oil (also called nana daagh) as a delicious drizzle. 

It's tasty with rice, broccoli, and fine beans, but leftovers make an excellent brunch or lunch dish with crusty bread.

This stew can be served as a vegetarian or vegan casserole depending on which type of yoghurt you serve it with.


Kidney Beans

KIDNEY BEANS

Kidney beans are a great source of protein and are great for bulking out stews and casseroles as well as adding texture.

This recipe calls for tinned kidney beans which are already cooked and can be added straight to the pan, but you can soak and cook dried kidney beans instead.

For best results with dried kidney beans, soak them for at least 8 hours or overnight, then drain and rinse them thoroughly. Place them in a pan with fresh water, bring to the boil and boil for 50-60 minutes.

It is important to soak them for a long time then boil in fresh water to rid them of toxins in the skins.

Tinned kidney beans are definitely more convenient.


large sweet potato

SWEET POTATO

Don't you just love sweet potatoes? 

  • They are one of your 5-a-day
  • They are a wonderful colour
  • They are very versatile 
  • They taste great

They are particularly good in stews. 

They are creamy but bulk out a stew so you feel like it's a really hearty and filling dish. They work so well with spices.


Simply by Sabrina Ghayour cookbook cover

SIMPLY

This recipe comes from the new cookbook from Sabrina Ghayour which is called Simply .

I was delighted when it landed on my doorstep as I loved her cookbook Bazaar which featured vegetarian and plant-based recipes.

This gorgeous turquoise coffee table book is beautifully photographed with recipes that reflect her British and Iranian roots.

Unfortunately, this one isn't vegetarian or vegan but there is a good selection of recipes that are suitable or easily tweaked.


A collage of recipe pages from Simply

RECIPES WORTH LOOKING OUT FOR


Here are a few of the recipes from the book that caught my eye:

  1. Pomegranate Shallots
  2. Cannellini Bean Mash
  3. Slow-Cooked Butter Beans
  4. Sweetcorn, Black Bean & Avocado Salad
  5. Chargrilled Aubergines with Red Pepper, Chilli & Walnut Sauce
  6. Grilled Pineapple & Potato Kari
  7. Saffron & Sesame Shortbreads

Kidney Bean & Sweet Potato Stew in bowls topped with yoghurt and mint oil

DETAILS

  • COOKBOOK: Simply
  • AUTHOR: Sabrina Ghayour
  • EDITIONS: Hardback & Kindle
  • PUBLISHER: Mitchell Beazley (part of the Octopus Publishing Group)
  • ISBN: 978-1784725167

RECIPE COUNT

100 recipes

Vegetarian - 60 recipes
Vegan - 21 recipes (many of the vegetarian recipes can be tweaked by using vegan feta, milk and yoghurt)


Scottish Mushroom Stew served over mashed potato in a bowl

MORE VEG BASED STEWS TO TRY


Here are a few more hearty vegetable-based stews:


stew, kidney bean stew, red bean stew, red bean casserole, kidney bean casserole, vegan stew, vegetarian stew, sweet potato stew, sweet potato casserole, kidney bean & sweet potato stew, stew, casserole
dinner
Vegan
Yield: 4-6
Author: Jacqueline Meldrum with kind permission
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Kidney Bean & Sweet Potato Stew

Kidney Bean & Sweet Potato Stew

A hearty and comforting potato and bean stew made with kidney beans and sweet potatoes.
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients:

  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, thinly sliced
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 690g/1.5 lb jar passata
  • 500g/ 1.1 lbs sweet potato, peeled and cut into 1 cm chunks
  • 400g/ 14 oz can red kidney beans, drained
  • 30g/ 1 oz flat-leaf parsley, chopped
  • 1 tbsp dried mint
  • 150g/ ½ cup + ½ tbsp Greek yogurt
  • salt & pepper

Instructions:

  1. In a large pan, saute the onion in 1 tbsp vegetable oil for a few minutes until it begins to turn translucent. 
  2. Add the garlic, stirring so it doesn’t burn. Cook until soft, but not browned.
  3. Stir in the spices, then cook, stirring, for a minute or two. 
  4. Season with salt and with pepper to taste, then stir in the passata. Reduce the heat to low and simmer gently, uncovered, for about 25 minutes.
  5. Add the sweet potato and cook for a further 20 minutes or so until the sweet potato is soft, then add the beans and most of the parsley. Cook for another couple of minutes.
  6. Place another pan over a medium heat, add the dried mint and 1 tbsp of vegetable oil and heat the mint for a few minutes (don't let it burn).
  7. Serve the stew in bowls, add dollops of the yogurt and scatter over the remaining parsley. Finally pour over the hot mint oil and serve immediately.

Notes:

This stew may be kept in the fridge in an airtight container for 3-4 days. Make the mint oil when you are ready to serve it. You can freeze this stew for 3-4 months. To defrost, leave in the fridge overnight.

Calories

328.24

Fat (grams)

8.55

Sat. Fat (grams)

0.84

Carbs (grams)

53.73

Fiber (grams)

11.09

Net carbs

42.64

Sugar (grams)

13.59

Protein (grams)

11.91

Sodium (milligrams)

362.61

Cholesterol (grams)

0.35
Created using The Recipes Generator


Disclosure: I was sent this book to review. I was not expected to write a positive review and any opinions expressed are my own.

20 comments

  1. Love Sabrina Ghayour's Persiana! Will definitely have to check out this new book. The stew looks so wonderful and comforting for the season. I love those dollops of yogurt on top.

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    Replies
    1. Yes her books are good. The yoghurt and mint oil make all the difference

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  2. This looks deliciously warming - my kind of comfort food. I loved Persiana, so I will have to look at her new book. I LOVE cookbooks!

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    Replies
    1. Me too, I was just thinking yesterday I have way too many.

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  3. Now that the weather is cooling down I'm all about stews and this has such great flavors!

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    Replies
    1. It's definitely stew time of year. The nights are fair drawing in.

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  4. Wow this stew looks so inviting! I have sweet potatoes in my pantry right now. Can't wait totry this recipe!

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    Replies
    1. Well that is just oerfect timing. I hope you enjoy it.

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  5. This is just my kind of stew. I am a big fan of both kidney beans and sweet potatoes. Pairing it with yogurt gives the recipe comfort. I am definitely trying it out today.

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    Replies
    1. The yoghurt topping makes all the difference. I hope you enjoy it 😁

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  6. Mama Maggie's KitchenSaturday, 19 September, 2020

    Hmmm yum! This is definitely one of the best stews I ever tasted! This Kidney Bean & Sweet Potato Stew is really deliciously comforting!

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    Replies
    1. I am so glad you liked it as much as we did. It really is a fab recipe.

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  7. I have never thought of adding kidney beans to a stew although I do add them to my chilli. Another recipe to add to my list. Jill

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    Replies
    1. I hope you enjoy it Jill. It"s a really hearty meal.

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  8. This stew was super warming and comforting!! Perfect for fall!

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    Replies
    1. I am so pleased you enjoyed it. It really is a comforting dish.

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  9. I love a good stew and this one looks amazing! Love the fact that this one is vegetarian. Will give this a try very soon!

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  10. I love stew, it's total comfort food. This sweet potato version looks absolutely delicious :)

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  11. Such a gorgeous hearty and cozy meal - adding this to my rotation for the winter!

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  12. Flavours that comfort! Everything about this recipe is so homely. Really like that you have suggested serving it with yoghurt. Sometimes contrasting flavours work so well.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x