Black Bean and Sweet Potato Stew
Submitted by Sandy
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| prep time: 10 minutes | cooking time: 25 minutes | makes 2 to 3 servings |
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| I really like this recipe, its similar to chili but different enough to be interesting. |
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Equipment:
large saucepan, knife
Ingredients
3 Tbsps. Olive Oil
1 C. chopped Onion
1 Bell Pepper, seeded and chopped
2 Cloves Garlic, finely chopped
1 Tbsp. Chili Powder
1 1/2 C. diced peeled Sweet Potato (about 6 oz.)
1 can Mexican style stewed tomatoes (14-16 oz.)
1 can Black beans or 2 cups drained cooked Black Beans, rinsed.
3 Tbsps. chopped cilantro
1/2 tsps. Tabasco or Hot Pepper Sauce
Salt and Pepper to taste (it may not need it)
Directions
1) In a large saucepan heat olive oil. Add the onion, green pepper,
and garlic. Cook over medium heat until the vegetables begin to soften, about 4 minutes.
Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato. Cover and cook
until potatoes can be pierced with a sharp knife, about 10 minutes.
2) Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks
with the side of the spoon. Simmer the stew uncovered over medium-low heat until
the potato is very tender, about 8 minutes. To thicken the sauce slightly, mash about
a quarter of the beans against the side of the pan.
3) Stir in cilantro and season with Tabasco and salt and pepper (if desired).
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Reviews (add your own)
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| s & s wrote on Wednesday August 24th, 2005 02:09 PM |
 four soybeans |
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oy ma ma. i'ma spicy girl, but this i found quite the contest. i omitted the cilantro, and when making this stew again, i'd add the chile powder a little at a time. i toned down the heat with some sweet brown sugar and a 1/2 c more of the water. i had enough to fill all my tuppy and bring some over to ma. |
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| Mony Mony wrote on Tuesday September 13th, 2005 04:59 PM |
 three and a half soybeans |
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This recipe is great. I added a little brown sugar and red wine vinegar to make it a little more sweet and savory, and I added a Tbsp of cornstarch (mixed w/ a little cold water) to thicken it up a bit. But otherwise, this recipe is perfection. Served with a nice buttery, salty ear of corn, it's one heck of a meal. :) |
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| anja wrote on Monday August 14th, 2006 05:29 PM |
four soybeans |
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My husband and I both loved this. I thought it was the perfect amount of spice, so tasty! He added a spoonful of sour cream (he isn't vegan) on top and said that it turns it into a totally different dish. I think it probably tones down the spice a bit too, so it might be a good idea for non-vegan, non-spice lovers. |
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| sarah wrote on Wednesday January 31st, 2007 06:12 PM |
four soybeans |
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This stew was fantastic! It has become one of my staples. I prefer to leave out the tomatoes and double the cilantro, but I'm sure it'd be delicious with any number of variations. |
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