Braised Kidney Beans & Sweet Potato

The combination of spices makes this hearty and nutritious no meat meal or side dish unusual and especially when the weather is cool. It is also very easy to prepare and needs minimal attention while cooking. Enjoy!


  • 1 medium onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 TBS fresh ginger, chopped
  • 1 medium carrot, sliced thin
  • 1 medium green bell pepper, cut in 1-inch squares
  • 2 cups sweet potatoes, cut in 1-inch cubes
  • 2 cups crimini mushrooms, sliced medium thick
  • 1/2 tsp cinnamon
  • 1 tsp red chili powder
  • 1 tsp paprika
  • 1 TBS tomato paste
  • 1 TBS + 2 cups vegetable broth
  • 2 cups cooked or 1 15 oz can (no BPA) kidney beans, drained
  • salt & black pepper to taste

Serves 4


  1. Chop garlic and onions and let sit for at least 5 minutes to bring out their hidden health benefits.
  2. Heat 1 TBS broth in a medium-large soup or braising pot. Sauté onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently.
  3. Add spices and mix thoroughly. Mix tomato paste and broth 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.