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Turmeric Stewed Beans with Sweet Potato_MidPage – 1@2x

Turmeric-Stewed Beans with Sweet Potato

These turmeric-stewed beans with sweet potato are so delicious and flavorful. This fresh turmeric recipe makes for a perfect upgraded brothy bean night!
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Inactive Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 6
Calories: 275kcal


  • Large pot
  • Food processor
  • 9x13 Baking Dish


Turmeric-stewed beans:

  • 16 ounces dry Mayocoba beans or use 4 15-ounce cans white beans
  • 2 bay leaves
  • 1 tablespoon neutral oil
  • 1 yellow onion peeled and minced
  • 2" piece fresh turmeric peeled and diced, or 1 teaspoon dry turmeric
  • 8 cloves garlic peeled
  • 2 Thai chili peppers or 1 jalapeño
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons maple syrup
  • 1 teaspoon dry thyme
  • ½ teaspoon ground black lime or use 1 teaspoon lemon juice
  • 6–8 cups water or vegetable broth
  • Salt and pepper

Confit sweet potatoes:

  • 1 pound sweet potatoes peeled and cut into 1" medallions
  • 1 shallot peeled and sliced into wedges
  • Olive oil or neutral oil
  • Salt to taste

For serving:

  • Microgreens and fennel pollen optional


Soak the beans:

  • Cover the beans with water in a large pot. Add the bay leaves and soak the beans for 6 hours.

Start the stew:

  • Preheat the oven to 300ºF.
  • Once the beans have soaked, start the stew. Drain the beans and set them aside, and wipe out the pot they soaked in.
  • Add 1 tablespoon neutral oil to the pot and turn the heat to medium. Add the diced onion. Sauté for 6–8 minutes.
  • As the onion sautés, add peeled and diced fresh turmeric to a food processor. Add garlic, Thai chili peppers, extra virgin olive oil, and maple syrup. Blitz until thoroughly blended.
  • Pour the turmeric mixture into the onion and add the thyme and ground black lime—Cook for 45 seconds. Add the beans and toss to coat with the spice mixture.
  • Pour in 6 cups of water and bring to a boil. Add salt and then reduce heat and simmer, covered, for 1 1/2 hours until almost completely tender. Remove the lid and continue simmering for 1–1 1/2 hours more or until the beans are completely tender. Add more liquid as needed to prevent the beans from sticking. If using canned beans, cook for 30 minutes instead.

Prepare the sweet potato confit:

  • While the beans are simmering, make the sweet potatoes. Place the sweet potatoes in a large baking dish with minimal overlap. Arrange the sliced shallot on top. Cover with oil and ensure the sweet potatoes are fully submerged.
  • Transfer to the oven and bake for 1 hour. Remove from the oven and set aside.

To serve:

  • Taste the beans and season once more to your preferences. Spoon the beans into shallow bowls. Using a fork or slotted spoon, remove two sweet potato medallions from the oil and arrange them on top. Garnish with microgreens and fennel pollen if you like. Enjoy!


Calories: 275kcal | Carbohydrates: 45g | Protein: 8g | Fat: 7g | Sodium: 46mg | Fiber: 8g | Sugar: 13g | Vitamin C: 6mg
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