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  • © The Vegetarian Society

Baked Black Beans and Kidney Beans with Sweet Potato Wedges

Sweet potatoes are a rich source of beta-carotene which is a powerful antioxidant that helps to maintain healthy skin.

  • Serves 2

  • Preparation 10 mins

  • Cooking 45 mins

Baked Black Beans and Kidney Beans with Sweet Potato Wedges
  • Dairy-Free

  • Egg-Free

  • Healthy

  • Low Fat

  • Nut-Free

  • Protein-Rich

  • Suitable for Freezing

  • Vegan


  • 1 small onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 x 400g can black beans or pinto beans, drained
  • 1 x 220g can red kidney beans, drained
  • 125ml low sodium vegetable stock
  • 85g tomato purée
  • 1 tbsp molasses
  • 2 tbsp reduced sodium soy sauce
  • ½ tsp ground cumin
  • ½ tsp mustard powder
  • 10g fresh parsley, finely chopped
  • A dash of olive oil (for greasing)
  • 2 medium sweet potatoes, sliced into wedges


  1. Preheat oven to 180°C / gas mark 4.
  2. Add all the ingredients except for the sweet potato wedges to a large baking dish and mix well.
  3. Bake uncovered for 45 minutes.
  4. While the beans are cooking, place the sweet potato wedges on a greased baking sheet and place in the oven. Cook for about 20 minutes until tender.
  5. Serve the beans in bowls accompanied by the wedges.
Nutrition per serving
  • Calories

    402 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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