With cold weather (hopefully) finally settling in here in the Northeast, it’s starting to feel like it might actually be winter. And in light of New Year’s Eve, I’ve got a recipe that might not showcase a specific food to herald good luck–there’s no black-eyed peas in it, for example–but is a great dish to warm the soul and feed a crowd you might be hosting. Or feed you, for days, because stews like this only garner and intensify their flavors as they sit.
Sweet potatoes are the ultimate winter root vegetable, versatile and nutritious; fiber and complex carbs, check. The original version of this recipe calls for a jalapeno, seeded and diced, but I typically leave that out because our constitutions, on the whole, aren’t super excited about spicy foods. We typically serve this over basmati rice, but you can do what you like. It’s great topped with sour cream or Greek yogurt, and I also like to crumble up tortilla chips and scatter them on top when I inevitably reheat this for lunch the next day.
Sweet Potato and Black Bean Stew
2015-12-31 20:00:38
Yields 6
A sweet and simple stew that's great for Winter.
Nutrition Facts
Serving Size
419g
Yields
6
Amount Per Serving
Calories 296
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 4mg
1%
Sodium 87mg
4%
Total Carbohydrates 59g
20%
Dietary Fiber 13g
53%
Sugars 14g
Protein 12g
Vitamin A
345%
Vitamin C
92%
Calcium
8%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium onion, diced
- 2 T. butter, ghee or coconut oil
- 2 T. fresh ginger, minced
- 2 cloves of garlic, minced
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 2 cups orange juice
- 2 cups water or vegetable stock
- 1 1/2 pounds sweet potatoes, cut into 1-inch dice
- 2 15-ounce cans black beans, drained and rinsed
- 1 bell pepper, diced
- 1/2 cup cilantro, chopped
Instructions
- In a large stockpot, melt the fat of choice over medium heat and add the onion.
- Cook until softened, 5-7 minutes.
- Add the ginger and garlic and saute a minute or so, until fragrant.
- Add the chili powder, cumin, orange juice, water or stock, and sweet potatoes and bring to a boil. Reduce the heat and simmer for about 10 minutes or so, until the potatoes start to soften a bit.
- Add the black beans and bell pepper, and simmer for another 10-15 minutes.
- Add the cilantro at the end, and cook for another minute or so.
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