The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cuban-style Beef & Black Bean Stew with Sweet Potato & Lime Yoghurt
Inspired by Ropa Vieja, a classic Cuban dish, this warming stew comes together in the slow-cooker, making busy weeknights that much easier. Starring tender British beef strips, bright sweet potatoes, fibre-filled black beans and juicy peppers, coated in a fragrant blend of spices. Slow-cook until melt-in-your-mouth deliciousness and then dish up alongside creamy lime yoghurt, to balance the heat. If you don't want to slow cook, worry not: you can cook this recipe on the hob!
High protein
2/3 daily fibre
5 of 5 a day
Slow Cooker
Serving size
Ingredients
- 1 pepper
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 300g beef strips
- 20g pitted green olives
- 1 small sweet potato
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 onion
Nutritional Information
Calories: 692
Protein: 46g
Carbs: 71g
Fat: 30g
Ingredients
- 1 pepper (use half)
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tbsp tempero baiano-style blend (use half) (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 80g greek style yoghurt (use half) (Milk)
- 1 small sweet potato (use half)
- 1 unwaxed lime (use half)
- 20g pitted green olives (use half)
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 150g beef strips
- 1 onion (use half)
Nutritional Information
Calories: 717
Protein: 49g
Carbs: 71g
Fat: 31g
Cuban-style Beef & Black Bean Stew with Sweet Potato & Lime Yoghurt
Inspired by Ropa Vieja, a classic Cuban dish, this warming stew comes together in the slow-cooker, making busy weeknights that much easier. Starring tender British beef strips, bright sweet potatoes, fibre-filled black beans and juicy peppers, coated in a fragrant blend of spices. Slow-cook until melt-in-your-mouth deliciousness and then dish up alongside creamy lime yoghurt, to balance the heat. If you don't want to slow cook, worry not: you can cook this recipe on the hob!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, slow cooker (if using), a small bowl, a sieve, a peeler, a grater & a measuring jug
Prep the veg
- Finely slice the onion and pepper. Thinly slice the olives. Dice the sweet potato into 3cm chunks (peel optional). Drain and rinse the beans
Build the flavour
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 3 mins, until golden brown
- Add the pepper, sweet potato and onion and cook for 4-6 mins, until softening. Season with salt and pepper
- Add the tempero baiano spice and cook for a further 2 mins
Time to slow cook
- Stir in the passata, beans, olives, stock powder and 200ml water (100ml for 1 person). Bring to a boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer the stew for 18-20 mins
Make the lime yoghurt
- When the stew has 5 mins remaining, finely chop the coriander. Zest and halve the lime
- In the small bowl combine the yoghurt, lime zest and juice from half the lime. Season with salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Season the stew to taste
- Share the beef stew between bowls. Drizzle over the lime yoghurt. Garnish with the coriander and remaining lime, cut into wedges
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