Why this recipe works: Kidney beans and sweet potatoes make this stew filling, while coconut milk, thyme, allspice and lime provide a warm, fragrant base.
Method
- Heat the oil over medium heat. Cook the onions and bell pepper for 8 minutes. Add the garlic for 30 seconds.
- Stir in the thyme, allspice and paprika.
- Add the sweet potatoes, tomatoes, coconut milk and stock. Simmer partly covered for 20 minutes.
- Add the kidney beans and cook for 10 to 12 minutes, until the sweet potatoes are tender.
- Stir in the spinach until wilted. Add lime juice and optional hot pepper.
- Taste and season. Rest for 5 minutes before serving.
Cultural note
Caribbean cuisines differ greatly across islands and communities. This recipe is a broad, accessible adaptation using a few common flavour cues rather than a claim of authenticity.
Useful notes
Use fully cooked canned or home-cooked kidney beans; raw or undercooked kidney beans are unsafe.
Keep the heat optional so each person can adjust their bowl.
Lime balances the sweetness of coconut milk and sweet potato.
Serving ideas
Serve with rice, cornbread or a cabbage slaw.
Storage and reheating
Refrigerate for 3 to 4 days or freeze for up to 3 months.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
