dinner

Caribbean-Style Red Kidney Bean and Sweet Potato Stir-Fry with Scallion and Garlic

Name: Caribbean-Style Red Kidney Bean and Sweet Potato Stir-Fry with Scallion and Garlic
Ingredients: 106.3 g Red kidney beans, dry, boiled until tender; 79.8 g Sweet potato, peeled and diced into 1/2 inch cubes; 7.4 g Olive oil; 0 g Onion, finely diced

Nutrition

699

kcal

Calories

Protein

81.1

Carbs

25.1

Fat

AI Insight

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Ingredients(4)

Red kidney beans, dry, boiled until tender106.3 g

Sweet potato, peeled and diced into 1/2 inch cubes79.8 g

Olive oil7.4 g

Onion, finely diced0 g

Instructions

Heat a heavy carbon-steel wok or wide skillet over medium-high heat.

Add the olive oil and wait until it shimmers and moves like water.

Toss in the diced sweet potatoes and stir-fry vigorously, letting them develop a golden, caramelized crust, about 6–8 minutes.

Add the finely diced onion and garlic, stirring constantly until the aromatics soften and release their pungent, savory scent into the air.

Incorporate the pre-boiled kidney beans, tossing everything together to ensure they are coated in the oil and aromatics.

Season generously with smoked paprika and a pinch of salt.

Continue to stir-fry for another 4–5 minutes until the beans are warmed through and slightly crisp at the edges.

Plate immediately in a wide shallow bowl, finishing with a drizzle of fresh lime juice for brightness and a scatter of chopped scallions for a sharp, fresh crunch.