Sweet Potato Black Bean Stew
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- 1 each chipotle pepper in adobo sauce (Alternatively, you can use 2 tsp dry paprika.)
- 1 can black beans (15 oz)
- 1 ½ lbs sweet potatoes
- 1/4 cup olive oil
- 1 small onion, diced small
- 6 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 can tomatoes (28 oz), peeled whole
Recipe created by Genuine Foods, a proud PHA partner developing thoughtful recipes and nutritious meal kits for the Pass the Love w/ Waffles + Mochi campaign.
Tomatoes contain an antioxidant called lycopene which may prevent heart disease. Cooking tomatoes or using canned tomatoes, like this recipe does, makes it easier for our bodies to absorb the lycopene. This hearty stew, which might remind you a little of a chili, is filled with lots of different antioxidants and delicious flavors.
Chop the chipotle pepper. Drain and rinse the black beans. Wash, peel and dice the sweet potato into 1 inch pieces.
In a medium to large pot, heat olive oil over medium high heat. Add the diced onion and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the minced garlic and cook until aromatic, about 2 minutes, adjusting the heat as necessary to avoid burning.
Add the remaining ingredients: chipotle, spices, diced sweet potatoes, tomatoes, black beans. Fill the empty 28 oz can of tomato sauce up halfway with water and add to the pot. Stir all the ingredients well.
Bring the stew up to a boil, uncovered, and then immediately reduce to a simmer. Continue simmering, and stirring every 7 minutes for at least 30 minutes or until the sweet potato is tender and cooked through.
The longer you cook the stew, the more you’ll allow the flavors to develop and the texture to be thicker and creamier.
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