Edible Adventure: Sweet Potato Black Bean Stew
Posted by ReadyMade
Forget that stick-to-your-ribs business. This stew guarantees energy, plus a hint of sweetness, a kick of spice, and a splash of citrus. Serves 6 to 8.
Variations:
Substitute kidney beans, pinto beans, or a mix of types for straight black beans.
Substitute butternut or Kabocha squash or yams for the sweet potato.
Add 2 chipotle peppers for a smoky hot flavor; add a few squirts of Sriracha to amp up the heat tableside
Skill Level
Very Easy
Active Time
Less than an hour
Cost
$
- 1 T canola oil
- 2 sweet potatoes, peeled and chopped into 1-inch cubes
- 1 onion, peeled and roughly diced
- 1 red pepper, seeds removed and chopped into ½-inch pieces
- 1 jalapeño, diced
- 1 clove garlic, minced
- 1 T chili powder
- 1 t cumin
- 1 t cayenne pepper
- 3 c vegetable broth
- 14.5-oz can black beans, rinsed and drained
- 14.5-oz can diced tomatoes with juices (fire-roasted from Muir Glen are a favorite)
- 1 c frozen corn
- ¼ c fresh cilantro, chopped
- ¼ c freshly squeezed lime juice
- Shredded cheddar cheese to serve
Materials
- Heavy-bottom stock pot
- Stove top
Tools
Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeño, and garlic, stirring to coat. Sauté until onion and peppers are soft, about 4 minutes.
Add chili powder, cumin, and cayenne pepper and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.
After sweet potatoes are fork tender, add vegetable broth, black beans, and tomatoes. Bring stew to a boil, stirring well and scraping the bottom of pot to incorporate all of the spices. Add frozen corn, reduce heat to a simmer, and cook for an additional 15 minutes.
Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve stew with cheddar cheese and additional cilantro, if desired.
