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Dinner recipe

Coconut Black Bean Sweet Potato Stew with Lime Rice

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Tender sweet potato, black beans and peppers in a lightly spiced coconut sauce, served with lime and coriander rice.

Start planningStart cookingIngredients
70 min675 kcal4 base servingsDinnerVeganGluten FreeRice BowlsFamily Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: black beans, sweet potatoes, coconut milk, basmati rice

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free

Serving tip: Cool cooked rice promptly, ideally within 1 hour, and refrigerate at 0–5°C. Refrigerate stew within 1–2 hours. Use together within 24 hours or an earlier product limit and reheat once only until steaming hot throughout. When reheating, if the stew has thickened, add up to 15ml water per serving before heating; this optional reheating water is additional to the cooking list.

Coconut Black Bean Sweet Potato Stew with Lime Rice plated and ready to serve.

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Ingredients

What you need

  • 2 × 400 g tins black beans
  • 650g sweet potatoes
  • 300g basmati rice
  • 400ml light coconut milk
  • 300g red peppers
  • 120g baby spinach
  • 150g onion
  • 3 cloves garlic
  • 1 lime
  • 15g fresh coriander
  • 15ml olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 850ml water
  • 2g salt

You'll also need

30cm 5l lidded saucepan or casserole, 2l lidded rice saucepan, Scales, measuring jug, colander, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Coconut Black Bean Sweet Potato Stew with Lime Rice cooking step 1: Prepare the stew.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch times fixed; allow extra elapsed time. Peel sweet potatoes and cut into 2cm cubes, slice peppers into 1cm strips, dice onion and crush garlic. Drain and rinse canned black beans, wash spinach and chop coriander. Measure 2g lime zest and 30ml juice.

  2. Coconut Black Bean Sweet Potato Stew with Lime Rice cooking step 2: Cook the rice.
    Step 2

    Soften onion and pepper

    Heat all 15ml olive oil in the 5l lidded pan over medium heat. Cook all onion and peppers for 8–10 minutes, stirring, until softened. Add all garlic, cumin, smoked paprika and black pepper and stir for 1 minute.

    11 min
  3. Coconut Black Bean Sweet Potato Stew with Lime Rice cooking step 3: Build the base.
    Step 3

    Simmer sweet potatoes

    Add all sweet potatoes, light coconut milk, 150ml water and all 2g salt. Bring to a simmer, cover and cook gently for 20–25 minutes, stirring occasionally, until a knife enters the centre of the largest sweet-potato cube easily. If still firm, continue gently until tender before adding beans.

    25 min
  4. Coconut Black Bean Sweet Potato Stew with Lime Rice cooking step 4: Add spices and coconut.
    Step 4

    Cook rice

    While sweet potatoes simmer, rinse all dry rice and place in the 2l saucepan with 600ml water. Bring to the boil, cover and simmer gently for 10–12 minutes or follow the packet. If drying before tender, add boiling water from the measured 100ml contingency. Discard unused contingency, drain excess cooking water and rest covered off heat for 5 minutes.

    12 min
  5. Coconut Black Bean Sweet Potato Stew with Lime Rice cooking step 5: Finish with spinach.
    Step 5

    Warm beans and spinach

    Gently stir all drained black beans into the stew and heat for 4–5 minutes without boiling hard. Fold in all spinach and cook for 2–3 minutes until wilted and everything is steaming hot. The sauce should coat the vegetables; avoid crushing the sweet potato.

    8 min
  6. Coconut Black Bean Sweet Potato Stew with Lime Rice cooking step 6: Serve with lime rice.
    Step 6

    Finish and serve

    Remove stew from heat and stir in all 30ml lime juice. Fluff the rice with all 2g lime zest and half the coriander. Divide all rice and stew evenly between the intended servings, then scatter remaining coriander.