Kidney Bean Stew with Sweet Potatoes and Oranges

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons grapeseed oil

2 bay leaves

2 tablespoons finely chopped fresh ginger

2 tablespoons finely chopped fresh garlic

2 tablespoons cumin seeds

1 tablespoon garam masala

1 teaspoon fenugreek seeds

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon turmeric

1 teaspoon salt

2 tablespoons tamarind pulp*

1 (14-ounce) can crushed tomatoes (about 1 1/2 cups)

2 cups diced sweet potato

1 cup water

1 (14-ounce) can kidney beans, drained (about 1 1/2 cups)

2 small seedless oranges, peeled and cubed


  1. Place the oil in a Dutch oven or large pot over medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. 
  2. Add the kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove the bay leaves and serve.

Cook’s Note

*Can be found at specialty Asian and Indian markets.