Süßkartoffel-Eintopf mit schwarzen Bohnen Rezept

Sweet Potato & Black Bean Stew

This hearty sweet potato and black bean stew is so loaded with flavor and texture you forget how healthy it is. Hearty, satisfying and naturally suitable for vegan and vegetarian diets.
Course Main Course
Category American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 388 kcal
Autor Elle


  • 2 tablespoons olive oil
  • 2 small yellow onions, finely chopped
  • 1 large carrot, finely chopped
  • 1 pointed red pepper, chopped
  • 4 cloves garlic, finely chopped
  • 2 fresh red chiles, seeded and chopped
  • 5 roma or vine-ripened tomatoes, chopped (400 g)
  • 1 tablespoon ground cumin
  • 1 tablespoon tomato paste
  • 1 large sweet potato, peeled and cubed (425-450 g)
  • 3 cups vegetable broth or chicken broth (750 ml)
  • sea salt and freshly ground pepper to taste
  • 1 x 400 g can black beans, rinsed and drained (or 150 g dried black beans, cooked ahead of time)
  • juice from one lime, plus more to taste
  • fresh cilantro, for garnish
  • toasted sesame or nigella seeds, for garnish
  • cooked Grünkern or brown rice, for serving


  1. In a dutch oven or large pot, heat the oil over medium heat. Add the onions, carrots, red pepper and a pinch of salt and saute until slightly softened, about 3-4 minutes. Add the garlic, chiles and chopped tomatoes and cook another five minutes. Stir in the cumin, tomato paste and a pinch of salt and pepper.
  2. Add the sweet potato and the broth and stir to mix. Bring to a simmer, then reduce heat to medium-low, cover, and cook for about 30-40 minutes until the sweet potato is softened.
  3. Add the cooked beans and simmer, uncovered, another 10 minutes to warm through. Add the lime juice and taste for seasonings.
  4. Serve in bowls together with grain of choice. Garnish with fresh cilantro and seeds. Enjoy!


For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.