Black Bean and Sweet Potato Stew
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2-3
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
- 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.
- 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.
- Stir in cilantro and season with Tabasco and salt and pepper (if desired).
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