Martha Stewart Black-Bean and Sweet-Potato Stew

Martha Stewart Black-Bean and Sweet-Potato Stew turns canned black beans, sweet potato and nutty quinoa into a thick, smoky vegetarian stew in 55 minutes. Save this easy weeknight dinner for cold fall evenings, meal prep Sundays or cozy winter nights, because it's a one-pot vegan-friendly meal.

Purée half of the beans with water before they go into the pot, because that is what gives the stew its velvety body. Skip it and you get thin broth with whole beans floating in it.

Martha stirs the quinoa in after the sweet potato has simmered for a few minutes, so it cooks into the stew and thickens it without any flour or cornstarch. Chipotle in adobo adds smoky depth that usually takes an all-day simmer, so canned beans are all it needs.

Martha Stewart Black-Bean and Sweet-Potato Stew

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

390

kcal

Puréed black beans make the base thick and velvety, while sweet potato chunks turn tender and quinoa adds a light nutty bite. Cooking the onion and poblano until golden first builds a smoky, savory backbone.

Ingredients

• 2 cans (each 15 1/2 ounces) black beans, drained and rinsed
  

• 2 tablespoons extra-virgin olive oil
  

• 1 white onion, chopped (2 cups)
  

• 1 large poblano pepper, ribs and seeds removed, chopped
  

• Kosher salt
  

• 2 cloves garlic, minced (2 teaspoons)
  

• 1 tablespoon minced chipotle in adobo
  

• 1 large sweet potato, peeled and cut into ½-inch pieces (2 cups)
  

• 1/4 cup quinoa, rinsed
  

• Fresh cilantro and shredded cheddar, for serving
  

Directions

• Purée the beans: Blend half of the 2 cans of black beans with 1/2 cup water in a food processor or blender until smooth. Set it aside while you start the base.
• Brown the vegetables: Heat 2 tablespoons olive oil in a pot over medium-high, then add the chopped white onion and poblano pepper with a pinch of salt. Stir occasionally for 6 to 8 minutes, until the onion turns golden in places.
• Add garlic and chipotle: Stir in the minced garlic and 1 tablespoon minced chipotle in adobo. Cook, stirring often, for 1 to 2 minutes until fragrant.
• Simmer the stew base: Add the sweet potato, the remaining whole beans, the puréed beans and 3 cups water, then bring it to a boil. Reduce the heat to low and simmer for 5 minutes.
• Cook in the quinoa: Stir in the rinsed quinoa and keep cooking, stirring occasionally, for 15 to 18 minutes. It's ready when the mixture reduces to a thick stew and the sweet potato is tender.
• Season and serve: Taste and season with salt. Ladle into bowls and top with fresh cilantro and shredded cheddar.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Vitamix E310 blender, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this black bean sweet potato stew vegan?

Yes, just leave off the shredded cheddar, since everything else in the pot is already plant-based. A squeeze of lime or a spoonful of chopped avocado on top adds some of the richness the cheese would bring.

How long does this stew keep in the fridge?

It keeps in an airtight container for about 4 days, and the flavor gets deeper overnight. The quinoa keeps absorbing liquid, so loosen it with a splash of water when you reheat it on the stove.

Can I freeze black bean and sweet potato stew?

It freezes well for up to 3 months in freezer-safe containers, though the sweet potato gets a little softer after thawing. Thaw it overnight in the fridge and reheat gently, adding a bit of water if it looks too thick.

What can I use instead of quinoa?

Brown rice or small pasta like ditalini can stand in, but they cook at different speeds. Check the package time and add them so they finish with the sweet potato, adding a little extra water if the stew gets too thick.

How do I make the stew less spicy?

The heat comes from the chipotle in adobo, so cut it to 1 teaspoon for a mild, smoky flavor. Make sure the poblano is fully seeded too, and serve the stew with extra cheddar to cool each bite.