Thai Red Bean and Sweet Potato Stew |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
I got this from an issue of Vegetarian Times when I was in college longer ago than I care to admit. It was from an article on 15 minute meals. As I recall, all of the recipes were pretty good, but I've since lost that issue and this is the only recipe I can remember. I made it for my mom and she loved it so much, it became the de rigueur Christmas Eve soup. It's stupendously easy and sooooo delicious-hearty and warming on a cold day. I only make it during the cold months because highly-flavored sweet potatoes (or yams, if that is your preference) are essential. Ingredients:
1 teaspoon thai red curry paste (more if you are a chilihead like me) |
2 -3 sweet potatoes, peeled and diced |
2 (16 ounce) cans red beans, drained and rinsed |
1 teaspoon dried lemongrass |
water |
Directions:
1. Put the sweet potatoes in a pot with enough water to cover and bring to a boil.
2. Boil until tender, about 8-10 minutes depending on the size of the chunks.
3. Add everything else, stir well, and heat through.
4. Eat.
|
|