My Favorite Pulse Dish: Sweet Potatoes, Butternut and Beans


This recipe is one of my favourites because it’s just so easy and quick to make and those bright colours are lovely for a winter meal. It is derived from a similar recipe for a Brazilian stew that used to be served at the World Food Café in London’s Covent Garden. Sadly the Café is gone, but the cookbook remains and over time I made that recipe my own.

This is a very simple dish to make, it can be made as a vegetarian recipe - or not - and can be customised to fit your taste! It’s ready in 30 min or so and can easily be reheated too…

Sweet Potatoes, Butternut and Beans 

For 2-3 as a main course


  • Half a butternut, peeled and cubed

  • 2 sweet potatoes, peeled and cubed

  • 2 or 3 cans of beans – choose the ones you like best, this one is made with butter beans and pinto beans but anything goes!

  • 2 red peppers, cut into pieces

  • 3 cloves of garlic, finely chopped

  • Vegetable or chicken stock

  • Feta or a similar tangy cheese

  • Olive oil

  • Cumin – 1 tablespoon

  • Smoked paprika – 1 tablespoon

  • Oregano (fresh or dry) - a handful fresh or 2 small teaspoons

  • Optional:

    • Chorizo or another type of spicy sausage

    • Pancetta, diced

    • Fresh or flaked dry chilli peppers (1 chilli chopped or less, to taste)

    • Avocado, sliced


  • Sauté the garlic in olive oil

  • When it starts to become a little transparent, add the cubed sweet potato and butternut

  • If using cooking chorizo, pancetta, or chilli, add now

  • Add the spices

  • Sauté for another 5-10 min

  • Add the vegetable or chicken stock until the vegetables are just covered.

  • Put the lid on let it simmer 15 min

  • Add the drained and rinsed beans

  • Add the cubed peppers

  • Let it simmer until the sweet potato and butternut are cooked through

  • Add salt and pepper to taste

  • Serve with feta crumbled on top and optionally, a slices of avocado

You can serve with a side of rice also.
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