Black Bean and Sweet Potato Stew

Just Say Yes to Fruits and Veggies

This colorful contrast of black beans and sweet potatoes is sure to please the eye as well as the stomach!

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2 tablespoon vegetable oil
1 chopped onion
2 minced garlic cloves
1 chopped green pepper
1 1/2 cups peeled and diced sweet potato
2 chopped tomatoes
2 cups cooked black beans
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley) optional
salt and pepper to taste


Large pot, cutting board, knife, measuring cups, measuring spoons,


1. Heat oil in a large pot over medium heat. Add onion, garlic and pepper. Cook until soft.

2. Add sweet potato and 2 cups water. Cook until sweet potatoes are soft, about 15 minutes.

3. Stir in tomatoes, black beans, parsley, salt and pepper. Cook for 5 more minutes.

4. Serve hot and enjoy!

5. Refrigerate leftovers.


More About Bell Peppers

How to Select

Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.

How to Store

Refrigerate bell peppers and use within 5 days. Freeze: Remove seeds, cut, and freeze in plastic bags.

How to Prepare

Rinse in cold water. Cut in half. Remove tops and seeds. Peppers can be eaten raw, grilled, baked or sauted. Top them on pizzas, throw them on salads or stuff them and bake them for a delicious meal!