Photo: Romulo Yanes
Stand Time
6 Hours
Prep Time
20 Mins
Cook Time
9 Hours
Serves: 8 (serving size: 1 1/2 cups)

How to Make It

Step 1

In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.

Step 2

Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.

Step 3

Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.

Step 4

Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

NCYankee's Review

December 16, 2013
Good and easy vegetarian option; however, I did make some adjustments: canned beans instead of dry and stovetop instead of slow cooker. I cooked on stovetop in a crockpot for 45 minutes - adding beans the last 15. The flavor was good but a little tame - I would suggest adding some chipotle chili powder and/or some hot sauce to blend while it cooks. I gave 4 stars as the kids all gave it a thumbs up and want it in the future!