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Black bean and sweet potato stew 0 Points Serves 4 Skip the packaged stock—it’s loaded with sodium this Black bean and sweet potato stew nets so much flavor with a water-based stew if you have ...

Make ahead . Allow the stew to cool completely to room temperature before storing. Place in an airtight container, and store in the fridge for four to five days.

75g chorizo sausage, finely chopped 2 tablespoons oil 1 onion, finely chopped 2 cloves garlic, minced 1 small leek, split, washed and chopped 500g peeled potatoes, cut into 2cm dice ...

White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables. By Melissa Clark A slowly bubbling pot of stew on a cold ...

Stir bean mixture back into stew. Stir in remaining 1 1/2 tablespoons salt. Cook over medium-low, uncovered, stirring occasionally, until stew is slightly thickened, about 15 minutes.

Want to eat more plants? A trusty bean stew is a great place to start. ... Add the potatoes and cook for 20-25 minutes or until very tender. Drain and return to the pan.

Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

In a large stockpot, cover the beans with 2 to 3 inches of water and bring to a boil. If any scum rises to the top, remove it with a skimmer or drain the water out and add more water.