Witch's Cauldron Stew with Sweet Potato and Black Beans
Spicy, smoky stew of sweet potato, pumpkin and black beans. The beans turn it deep dark, straight from the witch's cauldron.
- 45 min
- 403 kcal / serving
- easy
- vegan
- Protein
- 14.1 g
- Fat
- 6.6 g
- Carbs
- 67.3 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g sweet potato
- 250 g Hokkaido pumpkin
- 240 g black beans (1 tin, drained)
- 1 onion
- 1 red bell pepper
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chilli flakes
- 600 ml vegetable stock
- 1/2 lime (juice)
- a few sprigs coriander or parsley
- salt
Method
- Peel the sweet potato and deseed the pumpkin, then cut both into 2 cm cubes. Dice the onion, pepper and garlic.
- Heat the oil in a large pot and fry the onion and pepper for 4 minutes. Add the garlic, tomato puree and spices and toast for 1 minute until the tomato puree darkens.
- Add the sweet potato and pumpkin, pour in the stock and bring to the boil. Simmer covered for 15 minutes.
- Add the rinsed beans and simmer for another 8–10 minutes until the vegetables are soft. Crush a few pieces against the side of the pot to thicken the stew.
- Season with lime juice and salt and scatter with herbs.
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