Black Bean, Spinach and Sweet Potato Stew

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This is a vegan stew that has a mild but very warming heat with the addition of cayenne. You can of course add or substitute with your favourite vegetables and it’s a guaranteed way of getting your five a day.

TIP As this is a meat free dish and therefore very affordable, please buy organic veg as the taste is far superior.

Serves 6

3 large sweet potatoes, peeled and diced into medium chunks

1 bag of spinach (260gr approx)

2 large courgettes, sliced

2 cans of cherry tomatoes

400 ml of vegetable bouillon (some brands have milk in them so check if you are vegan)

1 tin of black beans, drained and rinsed

1 large glass of white wine

3 shallots, diced

6 fat cloves of garlic, peeled and finely sliced

1 heaped tsp cayenne pepper

pinch of saffron threads

4 tbs of olive oil


Pour 2 tbs of  oil into a large pot and heat the oil for about thirty seconds. Turn it down and fry the shallots and potatoes for five minutes, stirring from time to time.

Meanwhile, heat the remaining all in a frying pan and brown the courgettes on both sides.

Place the spinach in a bowl and microwave for 1 and a half minutes. If you don’t have a microwave then wilt the spinach in a pan with a knob of butter.

Stir the garlic and spinach into the potato pan and pour in the stock, veg bouillon, tomatoes, wine and black beans. Add the saffron strands and sprinkle in the cayenne.  Let the stew bubble on a gentle heat for about twenty minutes or until the potatoes are done, adding the courgettes a couple of minutes before the cooking time is over.

Check for seasoning and serve in bowls with some really good, crusty bread.

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