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Rated excellent by our customers

Sweet Potato and Braised Kidney Beans

The combination of spices makes this hearty and nutritious vegetarian meal or side dish unusual and especially good for the colder months. It is very easy to prepare and needs minimal attention while cooking.

Customer Rating:
4.0 (1 votes)

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.

Main Courses
Side dishes

You will need

1 red onion, chopped More products
4 cloves garlic, crushed More products
1inch or 2.5cm piece fresh ginger root, chopped or grated More products
1 carrot, sliced thin More products
1 green pepper, cut into cubes More products
about 250g sweet potatoes, cut into cubes More products
about 250g white mushrooms, sliced More products
2 cups or 500ml water or vegetable bouillon
1 tbsp vegetable bouillon powder, if using water, optional

Sorry unavailable

More products
1 tsp spanish paprika More products
1 tsp chilli powder More products
1/2 tsp ground cinnamon More products
2 tbsp tomato puree More products
1 400g can red kidney beans, rinsed well and drained OR More products
sea salt and freshly ground black pepper to taste
1 400g can white kidney beans, rinsed well and drained More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Chop garlic and onions and allow them to sit for at least 5 minutes to help bring out their health giving benefits.
  • Heat 1 tbsp water or bouillon in a medium to large soup or braising pot.
  • Sauté the onion in the broth over a medium heat for 4-5 minutes, stirring frequently, until translucent.
  • Add the garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms.
  • Continue to sauté for another 5 minutes, stirring frequently.
  • Add the spices and mix thoroughly.
  • Mix tomato paste, the remaining bouillon or water and bouillon powder, if using, together.
  • Cover and simmer on low for about 30 minutes stirring occasionally.
  • Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.

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