Smoky Kidney Bean & Sweet Potato Skillet
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- 1 mediumsweet potato
- 2 can (15 oz each)kidney beans (or 3 cups cooked)
- 1 can (14.5 oz)diced tomatoes
- 1 cupvegetable broth
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupfresh cilantro
- 1lime
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Peel 1 medium sweet potato and cut into 1/2-inch cubes.
- 04
Drain and rinse 2 cans kidney beans.
- 05
Chop about 1/4 cup fresh cilantro.
- 06
Cut 1 lime into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the diced onion and cook for 4 minutes, stirring occasionally, until softened.
- 03
Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Add the cubed sweet potato and cook for 5 minutes, stirring occasionally.
- 05
Pour in the kidney beans (drained and rinsed), diced tomatoes with their juice, vegetable broth, smoked paprika, cumin, salt, and pepper. Stir well.
- 06
Bring to a simmer, then reduce heat to medium-low and cook uncovered for 12 minutes, stirring occasionally, until the sweet potato is tender and the flavors have melded.
- 07
Taste and adjust seasoning if needed. Stir in the fresh cilantro and squeeze of lime juice just before serving.
Spice Tips
For deeper smokiness, add an extra 1/4 teaspoon smoked paprika. If you like heat, stir in 1/4 teaspoon cayenne or a pinch of red pepper flakes with the other spices. A dollop of sour cream or avocado on top adds richness and creaminess.
Leftovers reheat beautifully on the stovetop with a splash of water, or keep refrigerated up to 4 days. For extra protein, stir in diced tofu or serve over rice. Swap sweet potato for regular potato or butternut squash if preferred.