Very good to all! Today I come with a most wintery dish that those of you who follow me on Instagram< /a> You will already know: A roasted sweet potato covered and surrounded by a quick stew of beans and vegetables. I know it’s a combination that might seem strange at first, but don’t worry because this vegetable stew is much lighter than you think. The sauce is milder and not as thick as traditional stews, so it would be like a roasted sweet potato in sauce with lots of vegetables and a few legumes. 

Obviously this quick bean stew you can eat it alone, look how it looks! is a delicious dish by itself. That is why I recommend that when you prepare it, you do it in a generous quantity. So you save it for when you don’t have time to cook but you want to eat well. You can store it in the fridge or freeze it.


2 sweet potatoes (1 x person)
200 gr of cooked pinto beans (I used a jar)
1/2 cup of tomato sauce
3/4 cup water
1/2 carrot
1 medium onion
1/2 zucchini
1/2 bell pepper
2 garlic cloves
Cumin powder
1 bay leaf
Hot paprika
Olive oil

Step by step

  1. Wash the sweet potatoes and cut the upper part in a V. Creating a kind of “raft” to be able to place the stew inside .
  2. We put them to cook in a pot with plenty of boiling water, keeping the boiling soft. (Medium heat).
  3. On the other hand, in another pot, place the rolled garlic with a generous splash of olive oil and turn the heat to medium-high power.
  4. When the oil begins to heat, we also add the onion chopped into sheets.
    We open the sweet potatoes, sauté the garlic and the onion.

    We open the sweet potatoes, sauté the garlic and onion.

  5. Cut the carrot into slices, add them, and while it sautés, cut the remaining pieces of the sweet potato. We add it.
  6. We also add the pepper cut into large cubes.
  7. Continue to sauté and, if necessary, add another splash of olive oil so that it does not stick.
    Add to the pot the carrot, the pepper and the remaining sweet potato.

    Add the carrot, the pepper and the remaining sweet potato.

  8. Check the state of the sweet potato, prick it deep with a fork. If the sweet potato is tender and can be easily pierced, then it is time to remove it from the water. Reserve.
  9. Cut the zucchini into large cubes and add it to the sautéed pot.
  10. Sauté until the zucchini is tender and add 1/2 cup of tomato sauce and, with the same cup, you measure 3/4 cup of water. (You will see that in the photo there is only half a cup of water, but then I added more).
    We continue cooking the sweet potato, we add the zucchini and tomato sauce.

    Continue cooking the sweet potato, add the zucchini and the sauce of tomato.

    Continue to cook the sweet potato, add the courgette and tomato sauce.

  11. Stir and let stand for 1 minute at a gentle boil.< /li>
  12. Meanwhile, place the sweet potato on parchment paper or a tray. We grease with olive oil and put it in the oven, lit from above and below at 180 degrees until golden. * If your oven is old, turn it on at medium-low power from below and when it is golden on the bottom, give it a blow of fire from above until golden.
  13. We leave the sweet potato roasting , and we return to the stew. Add 1 bay leaf, two touches of hot paprika and 1/2 small tbsp of cumin.
  14. Stir and leave to gently boil for 5 minutes.

    We bake the sweet potato and spice the stew.

    < /li>

  15. Add the beans to the stew and let it cook for 5 more minutes.
  16. On the other hand, remove the sweet potato from the oven when it is well roasted.
  17. Lo We serve on a plate and generously bathe it with the stew. And that’s it! Serve it very hot.
    Add the beans, remove the sweet potato from the oven.

    Add the beans, remove the sweet potato from the oven.< /p>

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