When the weather cools down, few things are as comforting as a warm bowl of stew. This Sweet Potato and Cannellini Bean Stew brings together the creamy richness of coconut milk, the subtle sweetness of sweet potatoes, and the earthy warmth of spices like nutmeg and cinnamon. It’s a dish that feels indulgent yet remains simple to prepare, making it perfect for weeknight dinners or lazy weekend meals.
Beans and sweet potatoes
Beans and sweet potatoes cooked together in coconut milk and spices.
Ingredients
- 1/3C -50g Shallot – fine diced
- 4 tsp – 30g Garlic – minced or sliced
- 1 + 3/4C – 248g sweet potato – small diced
- 1 can 400g cannellini beans
- 1 + 2/3C -400g coconut milk
- ½ tsp 1g nutmeg
- 2 bay leaf
- ½ tsp 1g white pepper
- ¼ tsp .5g cinnamon
- as needed water or stock
Instructions
- Heat a pan with olive oil to medium heat. Add sliced garlic and fine-diced shallot. Sweat for about 3 min or until translucent. Add your spices and continue cooking for another two minutes.
- Add small diced sweet potato and coconut to the pan. Cook on medium-low for about 15 minutes. Add water or stock if it starts to become too dry. When the potatoes are almost done add the beans and cook another 5 minutes.Add lemon juice and season with salt to taste.
- Garnish with whatever you like. I used dried persimmons and black sesame. Toasted nuts or seeds work great here as well.