Red Yam & Black Bean Refry

I do love red yams. They are firmer when cooked than orange yams (sweet potatoes) and not as sweet. Also called Boniato you can read up on them here. They worked really well in this black bean dish as they gave it some depth and flavour. I always over-season beans, as they can be very bland, however I found that by adding yams, the flavour profile is more interesting and didn’t need as much seasoning. Sure you could use regular yams here. Add to tacos or burritos, or within a wrap. Combine with avocados, sour cream or some chunks of meat.

Serves 8


2 cans black beans

1 onion diced

1 tablespoon neutral oil

Juice of 2 limes

2 fresh tomatoes chopped

1 large purple yam

1 tablespoon cumin

1 tablespoon coriander

1 teaspoon garlic powder (or 1 fresh clove, minced)

2 teaspoons salt

1 cup water or chicken stock


Start by frying onion in oil on medium heat. After about 5 minutes when onions have softened add garlic (or powder). Add spices and salt and lime juice and allow to cook for 2 minutes. Add tomatoes and yams and 1/2 cup water. Cook for 5 minutes.

Rinse beans under running water and then add to pan, cover with chicken stock or water and cook uncovered until yams and tomatoes have softened – about 20 minutes. You can keep the saucepan covered during this time.

Puree with a hand blender or mash by hand. Adjust seasonings as desired.

One response to “Red Yam & Black Bean Refry”

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