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Cajun Kidney Beans and Soyrizo Stew
with zucchini / sweet potatoes / baguette

Active: 30 min Total: 30 min
The flavorful broth that comes from simmering vegetables and soyrizo in this one pot dish may be the best part - be sure to get a good crusty baguette for soaking it all up.
Smarts: If you'd like this dish to have even more spice, feel free to add some hot sauce at the end.


Cajun Kidney Beans and Soyrizo Stew:
  • Sweet potatoes - 12 oz , cubed
  • Zucchini - 1 lb , cubed
  • Cilantro - 1/4 cup , chopped
  • Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Soyrizo - 10 oz (sub any vegan sausage)
  • Tomato paste - 1 Tbsp
  • Cajun seasoning - 2 tsp
  • Thyme, dried - 1 tsp
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Stock, any type - 2 1/2 cups
  • Wine, white - 1/4 cup (sub stock)
  • Bay leaves - 2
  • Lemon juice - 1 Tbsp
  • Baguette, for serving - 8 oz


  1. Sweet potatoes / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Cilantro - Chop cilantro leaves.
  3. Beans - Drain and rinse.

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  1. Heat a Dutch oven or large saute pan with a lid over medium-high heat. Add oil and then soyrizo to heated oil. Cook soyrizo, breaking it apart as it cooks, until heated through and starting to brown on the bottom of the pan, 4 to 5 minutes.
  2. Add zucchini and sweet potatoes and saute until vegetables start to soften, ~4 minutes more.
  3. Stir in tomato paste, Cajun seasoning, and thyme until fragrant, ~1 minute.
  4. Add beans, tomatoes (including liquid), stock, wine, and bay leaves and bring to a simmer.
  5. Put the lid on the pan but leave it slightly ajar. Continue simmering stew until sweet potatoes are tender, ~10 minutes.
  6. Squeeze lemon juice over stew. Taste broth and season with some salt and pepper if needed. Discard bay leaves.
  7. Divide stew between serving bowls. Top with cilantro. Serve with baguette. Enjoy!



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