Crockpot White Bean and Sweet Potato Stew

READY IN: 7hrs 20mins
Recipe by ProfLibertine

This stew was a “throw together, use up what’s left in the fridge” meal, but it turned out to be a savory comfort food that ranks high in nutrition while packing a lot of flavor and satisfaction. It takes awhile, but if you’re in and out all day it’s a great meal to make. Whip out the food processor, toss your veggies in, set your crockpot and forget it honey!

Top Review by YnkyGrlDwndr

Good stuff. I had to do some substitutions.... I used just vegetable oil as I was out of Olive Oil. I had to make my own Garam Marsala (1/2 Tsp each of Cumin, Coriander, Black Pepper, Cinnamon, and Cardamon and 1/4 Clove [all ground] toast in pan, = 1tbs) also I had no vegetable stock, or stock of any sort and no bullion either so I just used water and added a bit more salt. I probably could have added more sweet potato, I had small ones and only used 2.

Ingredients Nutrition


  1. Toss first eight ingredients into crock pot.
  2. Quick soak the great northern beans by putting them into a large pot filled with 6 cups of water and bringing to a rolling boil. Let boil for an additional 2-3 minutes. Let beans soak for an hour, then drain beans and add to crockpot.
  3. Add enough water to cover all of the ingredients in the crockpot by an inch.
  4. Set crock pot to high and let cook for 5 hours.
  5. Turn crock pot down to low, add salt and garam malasa and stir.
  6. Let sit an additional 1-2 hours. (The longer you let it go, the softer and more broken down the ingredients become).
  7. Give one more good stir and serve.

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