Braised Kidney Beans & Sweet Potato

This vegetarian braise is the kind of meal that makes you forget there’s no meat in the pot.

Sweet potatoes, crimini mushrooms, carrots, and green peppers simmer in a spiced vegetable broth with cinnamon, paprika, red chili, and fresh ginger, building a warmth that starts earthy and finishes with a gentle kick.

Tomato paste stirred into the broth adds a concentrated, savory depth, and canned kidney beans go in near the end so they hold their shape and soak up all those layered flavors.

The whole thing cooks in broth instead of oil, keeping it light while still feeling substantial enough for a main course.

Kitchen Tips

• Let the chopped garlic and onions sit for 5 minutes before cooking. This activates allicin, the compound responsible for many of garlic’s health benefits.
• Cut the sweet potatoes into even 1-inch cubes so they cook through at the same rate. Uneven pieces mean some are mush while others are still crunchy.
• Add the beans last and cook only 5 minutes uncovered. They’re already cooked, so they just need to heat through and absorb the braising liquid.