Black Bean and Sweet Potato Stew |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Another one I want to try from ... Ingredients:
3 tablespoons olive oil |
1 cup chopped onion |
1 bell pepper, seeded and chopped |
2 garlic cloves, finely chopped |
1 tablespoon chili powder |
1 1/2 cups diced peeled sweet potatoes (about 6 oz.) |
1 (14 -16 ounce) can mexican-style tomatoes |
1 (16 ounce) can black beans or 2 cups drained cooked black beans, rinsed |
3 tablespoons chopped cilantro |
1/2 teaspoon tabasco sauce or 1/2 teaspoon hot pepper sauce |
salt and pepper (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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