Sweet Potato and Kidney Bean Stew With Prunes

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Have you made this?

By Marion Wilting
@MiaInGermany

I love the combination of sweet potatoes and kidney beans. This is another stew of those which I cooked up the other day. You can eat it immediately, but it gets better when you let it sit for one hour before serving. The one hour resting time is in the cook time - without it it's just 30 minutes.
This made a dinner for the two of us, without rice or bread or any other carb side dish.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

2-4

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

Pan Fry

Ingredients

8 oz: kidney beans, canned (15 oz can, drained)
1 medium: sweet potato
1 medium: zucchino
6: prunes, pitted
1 small: shallot
4: dried tomato halves
2 small: tomatoes
1/2 tsp: salt
1/2 tsp: ground cinnamon
1/2 tsp: ground ginger
1/4 tsp: ground coriander
1/4 tsp: ground cardamom
1/8 tsp: ground allspice
1 dash(es): cayenne pepper
1/4 c: dry red wine
2 oz: whole blanched almonds
1 oz: whole cashews
1 Tbsp: ground or chopped almonds
1/4 c: water

How to Make Sweet Potato and Kidney Bean Stew With Prunes

Step-by-Step

1In a large pan, heat 3 tablespoons olive oil while chopping shallot and dried tomatoes.
2Fry shallot and dried tomatoes until the tomatoes start to smell fragrant (slightly caramelized tomato smell).
3While frying shallots and dried tomatoes, chop the two fresh tomatoes, halve the prunes and cube sweet potato and zucchino (3/4 inch cubes).
4As soon as shallots and dried tomatoes smell slightly caramelized, add spices, fresh tomatoes and halved prunes, continue frying for about 5 minutes.
5Add red wine, 1 teaspoon brown sugar and sweet potatoes, fry until wine has evaporated, then add water and chopped zucchino. Fry five more minutes, then add whole and ground or chopped almonds and cashews.
6Add more water, if needed, and continue frying until sweet potato gets soft. Add drained kidney beans, mix well, and remove from heat.
7Let stand, covered, for one hour, then reheat gently and serve.