Thai Red Bean and Sweet Potato Stew
I got this from an issue of Vegetarian Times when I was in college longer ago than I care to admit. It was from an article on 15 minute meals. As I recall, all of the recipes were pretty good, but I've since lost that issue and this is the only recipe I can remember. I made it for my mom and she loved it so much, it became the de rigueur Christmas Eve soup. It's stupendously easy and sooooo delicious--hearty and warming on a cold day. I only make it during the cold months because highly-flavored sweet potatoes (or yams, if that is your preference) are essential.
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INGREDIENTS
Nutrition- 1
- 2 -3
- 2(16 ounce) cans red beans, drained and rinsed
- 1teaspoon dried lemongrass
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DIRECTIONS
- Put the sweet potatoes in a pot with enough water to cover and bring to a boil.
- Boil until tender, about 8-10 minutes depending on the size of the chunks.
- Add everything else, stir well, and heat through.
- Eat.
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