Easy Black Beans with ‘Cheesy’ Sweet Potato Mash

Beans on repeat. Thats the way it is for me at the moment anyway. Pure comfort, quick and nutritious.

And these easy beans are super easy as they use a tin of BBQ or baked beans as base. It’s a quick hack which adds a flavoursome speedy sauce and sweetness to the beans. But if preferred you can just add some drained beans of choice – but add a splash more water to the mix.

I served my beans on a bed of ‘cheesy’ sweet potato mash – a lovely creamy base for the juicy beans. Finish with a big dollop of creamy yogurt and lots of fresh herbs – coriander, mint and thyme are all delicious additions.

I hope you love this easy and tasty meal the whole family should love.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  1 hr cook time


For the mash;

  • 3 medium sweet potatoes peeled and cut into small cubes
  • 1 tsp sea salt
  • Black pepper
  • 3 tbsp nutritional yeast
  • 2  tbsp plant based yogurt – I used coconut
  • 1 tbsp wholegrain mustard

For the beans;

  • 1 leek sliced and washed
  • 1 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 1 courgette sliced into cubes
  • 4 mushrooms sliced
  • 500g cherry tomatoes chopped
  • 1 can bbq beans/baked beans or cannelloni beans
  • 1 can black beans drained
  • 1 tbsp soy sauce/tamari
  • 1/2 tsp sea salt flakes
  • Big pinch chilli flakes
  • Twist black pepper


  • Plant based yogurt
  • Fresh herbs – coriander, mint, thyme


To make the mash;

  1. Peel and chop the potatoes into small cubes. Add them to a medium pan of boiling water with a pinch of salt. 
  2. Cook on a high simmer for aprox 10 minutes until soft. Allow to cool a little then drain the potatoes. 
  3. Add them to a food processor with the other ingredients and blitz to a creamy mash.
  4. Alternatively  – add everything to a large bowl, then mash roughly with a fork or masher.

To make the beans;

  1. Add the oil and leek to a wide bottom pan and fry gently on a low heat for around 8-10 minutes until soft and browning.
  2. Add the garlic and spices and fry for 30 seconds more. 
  3. Now add the courgettes, mushrooms and fry for 2-3 minutes.
  4. Add the tomatoes and allow to cook down for a few minutes until they breakdown.
  5. You can now add the beans and remaining ingredients and cook for 10 minutes.

To serve;

  1. Top the mash with the beans and then add plant based yogurt and fresh herbs.

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  1. Adrian on January 30, 2021 at 6:56 pm

    Wow very moreish and

  2. Vanessa on February 26, 2021 at 3:06 am

    I’m newly venturing into vegan cuisine and love your recipes! With this one I was admittedly skeptics about the potatoes, but they complimented the stew perfectly. I upped the spices because I like things hot, and it was delicious. Thank you!

    • Niki on February 28, 2021 at 10:41 pm

      So so happy you liked!
      Niki xx

  3. sarah on April 14, 2021 at 8:41 am

    This was delicious! Thanks for the recipe. We ended up with red sweet potatoes and discovered how creamy they are when mashed. A perfect complement to the beans. Looking forward to the leftovers 🙂

    • Niki on April 27, 2021 at 6:46 am

      Hi Sarah
      Brilliant! So happy to hear
      Much love, Niki xxx

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