Best Black Bean And Sweet Potato Stew Recipes

BLACK-BEAN AND SWEET-POTATO STEW

Steps:

• In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
• Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

BLACK BEAN AND SWEET POTATO STEW WITH CHILIES AND POLENTA TRIANGLES

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
• Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)
• Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.

PORK, BLACK BEAN AND SWEET POTATO STEW-PRESSURE COOKER

Steps:

• Cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
• Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
• Drain soaking water and rinse.
• Cut pork roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
• Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
• Stir in beans and remaining ingredients, except sweet potatoes.
• Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
• Immediately cool cooker under cold water and open lid.
• Add sweet potatoes to pressure cooker.
• Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
• Immediately cool cooker under cold water and open lid.

BLACK BEAN AND SWEET POTATO STEW

Steps:

• 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).

BLACK BEAN AND SWEET POTATO STEW

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add peppers cooks for 10 more minutes, then add ginger, chili powder, paprika and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes. 2. Stir beans, into sweet potato mixture. Cover and simmer for 10 minutes. Stir in sour cream and season to taste with salt and pepper. 3. Divide stew among 4 bowls. Top with avocado and orange, if desired. Serves: 4

CHIPOTLE, SWEET POTATO AND BLACK BEAN STEW

Steps:

• Heat 1/4 cup dressing in large saucepan on medium heat. Add chicken; cook 8 to 10 min. or until done, stirring frequently. Spoon chicken into bowl.
• Heat remaining dressing in same saucepan. Add potatoes, onions and garlic; cook 5 min., stirring frequently. Add chicken broth and peppers; mix well. Bring to boil; simmer on medium-low heat 35 to 40 min. or until potatoes are tender. Remove from heat. Stir in 1/2 cup beans.
• Remove 2 cups potato mixture from pan; reserve for later use. Ladle remaining ingredients from saucepan, in batches, into blender; blend until smooth, returning each puréed batch to saucepan.
• Add chicken, reserved potato mixture and remaining beans to soup; stir gently. Cook and stir 2 to 3 min. or until heated through. Serve topped with sour cream and cilantro.

BLACK BEAN AND SWEET POTATO STEW- VEGAN!

Steps:

• 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).

SWEET POTATO AND BLACK BEAN STEW

Steps:

• In a large skillet or Dutch oven, over medium-high heat, saute pepper and onion in olive oil for 3 minutes. Add garlic and dry spices, as well as chipotles if using. Saute for another 2-3 minutes. Add sweet potato, black beans, tomato paste, and vegetable broth, stirring well to incorporate tomato paste. Reduce heat to a simmer. Simmer for 20 minutes, uncovered, or until the sweet potatoes are tender and the liquid has reduced somewhat. Sprinkle with fresh cilantro and serve over brown rice or other whole grain. Enjoy!