Dinner · West African · 15 min
West African-Style Braised Black Bean and Sweet Potato Stew with Aromatics
- Calories
- 682
- Protein
- 21g
- Carbs
- 90g
- Fat
- 23g
Ingredients
- 60.9 g Beans, black, mature seeds, raw
- 256.6 g Sweet potato, raw, unprepared
- 1.8 g Oil, olive, salad or cooking
- 0 g Onions, raw
- 0 g Garlic, raw
Method
- 01Soak the black beans overnight in plenty of cold water. Drain well before cooking.
- 02In a heavy-bottomed pot, heat the olive oil over medium heat. Add finely diced onions and minced garlic, sautéing until fragrant and translucent.
- 03Add the soaked black beans and cover with fresh water or vegetable stock. Bring to a boil, then reduce heat to a gentle simmer, cover, and braise until the beans are tender, about 60–75 minutes.
- 04Once the beans are nearly tender, stir in the cubed sweet potatoes. Continue to braise until the sweet potatoes are fork-tender and the stew has thickened, absorbing the starch from the potatoes.
- 05Season with smoked paprika and a touch of Cajun seasoning to provide depth and heat. Use a wooden spoon to lightly crush a few beans against the side of the pot to naturally emulsify the sauce.
- 06Plating: Ladle the hearty, dark stew into a wide, shallow bowl. Finish with a drizzle of high-quality olive oil and a final dusting of smoked paprika for an aromatic touch.
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