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A close-up, high-detail professional food photograph of a steaming bowl of Colombian Smoky Sweet Potato & Black Bean Guiso. The rich, dark stew is served in a rustic, dark-toned ceramic bowl and features visible chunks of bright orange sweet potato, black beans, and diced red pepper. Two golden-brown, freshly made arepas are leaning against the far side of the bowl. The dish is garnished with a bright green lime wedge on the rim and several thin slices of avocado are artfully arranged next to the bowl on a weathered, dark wooden surface. A wisp of steam rises from the hot guiso. The setting is illuminated by soft, natural light, emphasizing the rustic and warm atmosphere.
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Colombian Guiso with Homemade Arepas

Smoky, hearty, and 100% plant-based—this Colombian-inspired guiso of sweet potatoes and black beans simmers with cumin and paprika, then gets scooped up with warm, golden arepas fresh off the pan. A complete, low-carbon dinner that’s as satisfying as it is simple!
Course Main Course
Cuisine Colombian
Diet Gluten Free, Vegan
Keyword Sweet Potatoes
Prep Time 25 minutes
Cook Time 45 minutes
Servings 3
Author Qwen3-Max DeepResearch

Equipment

  • Braising pan (with lid) for the guiso
  • Crepe pan or regular pan for cooking arepas
  • mixing bowl
  • Wooden spoon
  • Measuring cups / spoons
  • Knife, cutting board, potato peeler

Ingredients

For the Guiso

  • 600 g Sweet potatoes peeled, cut into 2 cm cubes
  • 240 g Canned black beans 1 standard can, rinsed
  • 1 medium Yellow onion ~150 g, finely diced
  • 3 cloves Garlic minced
  • 1 large Red bell pepper ~180 g, seeded and diced
  • 2 tbsp Tomato paste
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Dried oregano
  • 400 ml Vegetable broth
  • 2 tbsp Olive oil
  • 1 Lime cut into wedges
  • Salt and black pepper to taste

For the Arepas (makes 6, 2 per person)

  • 250 g Pre-cooked white corn flour e.g., P.A.N. brand or generic Maismehl für Arepas
  • 400 ml Water warm
  • 1/2 tsp Salt
  • 1 tbsp Olive oil or neutral oil for cooking

Instructions

Make the Arepas Dough (start first – it rests while you cook)

  • In a mixing bowl, combine corn flour and salt.
  • Gradually add warm water while stirring with a spoon, then knead by hand for 2–3 minutes until smooth and soft (like Play-Doh). Add a splash more water if too dry.
  • Cover with a damp cloth and let rest 10 minutes.

Shape the Arepas

  • Divide dough into 6 equal balls (~70 g each). Flatten into 1.5 cm thick discs. Set aside.

Cook the Guiso

  • Heat olive oil in a braising pan over medium heat. Sauté onion for 5 min until soft. Add garlic; cook 1 min.
  • Stir in tomato paste, smoked paprika, cumin, and oregano. Cook 2 min until fragrant.
  • Add sweet potatoes and red bell pepper. Stir to coat. Pour in broth and simmer covered for 20–25 min until sweet potatoes are tender.
  • Stir in black beans and cook uncovered 5 min. Season with salt and pepper.

Cook the Arepas

  • Heat a crepe pan or regular pan over medium-low heat. Lightly oil.
  • Cook arepas 6–8 minutes per side, pressing gently, until golden brown and crisp. They should sound hollow when tapped.
  • Keep warm wrapped in a clean kitchen towel.

Serve

  • Plate 2 warm arepas per person alongside a generous scoop of guiso.
  • Serve with lime wedges—squeeze fresh lime over everything just before eating!

Notes

Serving suggestions:
  • The arepas act like edible spoons—perfect for scooping up the smoky beans and sweet potatoes.
  • Leftover arepas can be split and toasted the next day for breakfast!
  • For extra richness (optional): add a few slices of avocado on the side (available year-round in Germany).
For a Colombian-inspired meal like this, keep drinks bright and refreshing to balance the smoky, earthy guiso. Alcohol-free, try a Lulo Agua Fresca—simply blend 2–3 lulos (or substitute with passion fruit or lime if unavailable), 1 tbsp sugar, and 500 ml cold water, then strain and serve over ice. It’s tangy, light, and authentically Colombian. For an alcoholic pairing, a crisp Colombian lager (like Águila or Club Colombia, available in some German supermarkets or specialty stores) works perfectly—or, if you prefer something mixed, a Canchanchara-inspired mocktail-turned-cocktail: muddle lime juice and honey, add 4 cl white rum, top with soda, and serve chilled. Both are easy, flavorful, and won’t steal the spotlight from your arepas!
 
Allergens:
  • None
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Choose dried beans over canned: Dried black beans have a significantly lower carbon footprint (less processing, no metal can). Soak overnight and cook in bulk—freeze portions for future guisos.
  • Compost your vegetable trimmings, turning them into nutrient-rich soil instead of landfill waste.
  • Repurpose leftovers: Extra guiso makes a fantastic filling for wraps or a base for grain bowls the next day.
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Use seasonal bell peppers: In Germany, peppers are most sustainable from July to October. Outside that window, consider swapping in seasonal carrots or celeriac for part of the sweetness and texture.
  • Make your guinea pigs 🐹 happy with carrot greens, leftover dill and some extra carrots.