Ingredients
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 1 large carrot, finely chopped
- 1 pointed red pepper, chopped
- 4 cloves garlic, finely chopped
- 2 fresh red chiles, seeded and chopped
- 5 roma or vine-ripened tomatoes, chopped (400 g)
- 1 tablespoon ground cumin
- 1 tablespoon tomato paste
- 1 large sweet potato, peeled and cubed (425-450 g)
- 3 cups vegetable broth or chicken broth (750 ml)
- sea salt and freshly ground pepper to taste
- 1 x 400 g can black beans, rinsed and drained (or 150 g dried black beans, cooked ahead of time)
- juice from one lime, plus more to taste
- fresh cilantro, for garnish
- toasted sesame or nigella seeds, for garnish
- cooked Grünkern or brown rice, for serving
Instructions
- In a dutch oven or large pot, heat the oil over medium heat. Add the onions, carrots, red pepper and a pinch of salt and saute until slightly softened, about 3-4 minutes. Add the garlic, chiles and chopped tomatoes and cook another five minutes. Stir in the cumin, tomato paste and a pinch of salt and pepper.
- Add the sweet potato and the broth and stir to mix. Bring to a simmer, then reduce heat to medium-low, cover, and cook for about 30-40 minutes until the sweet potato is softened.
- Add the cooked beans and simmer, uncovered, another 10 minutes to warm through. Add the lime juice and taste for seasonings.
- Serve in bowls together with grain of choice. Garnish with fresh cilantro and seeds. Enjoy!
Nutrition
Notes
- I highly recommend serving this with Grünkern, as the texture and smoky flavor really compliment this Sweet Potato & Black Bean Stew. Otherwise, go for a short grain brown rice.
- Even for vegetarian stews like this, I like to use chicken broth as I find it is more flavorful. For store-bought vegetable and chicken broth, I prefer organic bouillon cubes from Alnatura organic food stores.