Black Bean and Sweet Potato Stew

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Black Bean and Sweet Potato Stew

 

Recipe By :Brooke Dojny

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 cup coarsely chopped onion

1 green bell pepper -- seeded and coarsely chopped

2 cloves garlic -- finely chopped

1 tablespoon chili powder

1 1/2 cups diced peeled sweet potato -- (about 6 ounces)

1 can Mexican-style stewed tomatoes -- (14- to 16-ounce)

2 cups drained cooked black beans -- rinsed

3 tablespoons chopped cilantro

1/2 teaspoon Tabasco sauce

Salt

Freshly ground black pepper

 

2 to 3 servings

 

Serve this simply delicious black and orange stew with a salad of crisp raw

vegetables such as jicama, red pepper, and romaine, tossed with a light

vinaigrette. Pass a basket of warm corn tortillas or corn muffins.

 

1) In a large saucepan or deep, covered skillet, heat the olive oil. Add the

onion, green pepper, and garlic and cook over medium heat until the vegetables

begin to soften, about 4 minutes. Stir in the chili powder and cook for 1

minute. Add 1 cup of water and the sweet potato. Cover and cook until the potato

can just 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 a 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 the cilantro and

season with Tabasco and salt and pepper to taste.

 

 

Source:

" Full of Beans "

Copyright:

" 1996 Brooke Dojny "

 

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Per Serving (excluding unknown items): 350 Calories; 21g Fat (53.4% calories

from fat); 4g Protein; 38g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

196mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0