Mango and Black Bean Stew
This recipe is the only vegetarian dish I've been able to get my family to enjoy - and they really enjoyed it! Since sweet potatoes are so hard to chop up raw, I go ahead and boil them ahead of time until they're just tender enough that I don't need a chainsaw to get through them. Non-vegetarians can feel free to add 1/8 pound chopped sausage and/or ham with the onion in the first step.
- Ready In:
- 1⁄2 tablespoon canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 medium sweet potato, peeled and diced
- 1 small red bell pepper, diced
- 3⁄4 lb tomatoes, diced
- 3⁄4 cup water
- 1 (16 ounce) can black beans, well-rinsed and drained
- 1 mango, peeled, seeded and diced
- 1⁄8 cup chopped fresh cilantro
- salt, to taste (optional)
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
- Add in the sweet potato, bell pepper, tomatoes, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender, about 15 minutes.
- Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.
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I had all items fresh in my refrigerator and love each and every ingredient added but somehow didn't enjoy this very blah recipe. After we decided we didn't like it, we made brown rice, topped with Mexican sauce and added the stew. It was just okay. I have had something similar so I though it would be good. Disappointed.
I know most might not want to do this recipe the way I did, but I like unpeeled sweet potatoes & used them when I made this stew! I diced them up, unpeeled, not more than 1/2" to 3/4" square & went on with my preparations from there! We really enjoyed the combo of sweet potato, mango & black beans, & the use of fresh cilantro was particularly satisfying! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]