BLACK-BEAN AND SWEET-POTATO STEW
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 55m
Number Of Ingredients 10
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
Categories Soup/Stew Bean Onion Pepper Sauté Stew Vegetarian High Fiber Sweet Potato/Yam Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 15
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
This recipe comes from the Bean Education & Awareness Network. Using your pressure cooker this meal will be ready in a matter of minutes, 15 to be exact! Pork, sweet potatoes, beans, brown sugar and mustard all blend in for a unique taste sensation
Provided by TishT
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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:
- 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
BLACK BEAN AND SWEET POTATO STEW
Make and share this Black Bean and Sweet Potato Stew recipe from Food.com.
Provided by Lesfred
Categories Yam/Sweet Potato
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
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).
CHIPOTLE, SWEET POTATO AND BLACK BEAN STEW
Warm up with this Chipotle, Sweet Potato and Black Bean Stew. You'll enjoy the medley of flavors in this sweet and spicy black bean stew. Perfect for a main dish on a cold evening and paired with your favorite sides, you'll enjoy a bowl of this delicious stew.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 7 servings, 1 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
CROCK POT SWEET POTATO & BLACK BEAN STEW
Make and share this Crock Pot Sweet Potato & Black Bean Stew recipe from Food.com.
Provided by Lisa1
Categories Stew
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a slow cooker.
- Cover and cook on LOW for 5 to 6 hours or until vegetables are tender.
- Add more salt if necessary and serve.
BLACK BEAN AND SWEET POTATO STEW- VEGAN!
Make and share this Black Bean and Sweet Potato Stew- Vegan! recipe from Food.com.
Provided by Megannnnnnnn
Categories Vegan
Time 35m
Yield 2 HEARTY SERVINGS
Number Of Ingredients 10
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).
Nutrition Facts : Calories 525.2, Fat 9.2, SaturatedFat 1.5, Sodium 155.1, Carbohydrate 92.3, Fiber 27.4, Sugar 14.4, Protein 24.2
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!
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS
Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
- Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
SWEET POTATO BLACK BEAN STEW
Categories Soup/Stew Bean Potato Side Stew Low Fat Vegetarian High Fiber Winter Healthy
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a large, heavy-bottom pot over medium heat. Add sweet potatoes, onion, red pepper and garlic, stirring to coat with oil. Saute until onion and peppers are soft about 4 minutes. 2. Add chili powder and cumin (+ cayenne/pepper flakes if you are using it) and stir well. Reduce heat to medium, cover and allow potatoes to soften about 7-8 minutes. Stir occasionally. 3. Once potatoes are fork tender, add broth, black beans and tomatoes. Bring it to a boil, stirring well and scraping all the bits off the bottom of the pot. Reduce heat to simmer and cook for another 15 minutes (or longer). 4. Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve with chunks of ripe avocado or cheddar cheese shreds.
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