Black Bean And Sweet Potato Stew With Chilies And Polenta Triangles
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Onion (finely chopped)2 tbsps
Ginger (minced fresh)2 tsps
Chili Powder1.5 tsps
Ground Cumin2 cups
Orange Juice2 tbsps
Garlic (minced)Directions:
1
Heat oil in heavy large pot over medium heat
2
Add onions and sauté until tender, about 10 minutes
3
Add ginger, chili powder and cumin and stir 2 minutes
4
Add sweet potatoes, orange juice and garlic and bring to boil
5
Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes
6
Stir beans, poblano chilies and bell pepper into sweet potato mixture
7
Cover and simmer until chilies are tender, about 15 minutes longer
8
Season to taste with salt and pepper
9
(Can be made 6 hours ahead
10
Cover and refrigerate
11
Rewarm over low heat before continuing, stirring occasionally
12
) Divide stew among 4 bowls
13
Top with sour cream, avocado and orange, if desired
14
Serve with Polenta Triangles
15
Heat oil in heavy large pot over medium heat
16
Add onions and sauté until tender, about 10 minutes
17
Add ginger, chili powder and cumin and stir 2 minutes
18
Add sweet potatoes, orange juice and garlic and bring to boil
19
Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes
20
Stir beans, poblano chilies and bell pepper into sweet potato mixture
21
Cover and simmer until chilies are tender, about 15 minutes longer
22
Season to taste with salt and pepper
23
(Can be made 6 hours ahead
24
Cover and refrigerate
25
Rewarm over low heat before continuing, stirring occasionally
26
) Divide stew among 4 bowls
27
Top with sour cream, avocado and orange, if desired
28
Serve with Polenta Triangles