Jamacian-style Sweet Potato and Black Bean Stew
Recipe type: Main Course
This is a rich, spicy vegan stew with a Jamaican flair. Excellent served over rice as a stew or pureed and served as a thick soup. Serves 4-6. Cooked in a 12" or larger dutch oven.
- 2 Tbsp olive oil
- 2 pounds of sweet potatoes (three medium or two large), peeled and diced into 1 inch pieces
- 1 onion, 1 inch dice
- 1 red bell pepper, seeded and chopped (1/2" dice)
- 1 jalapeno pepper, seeded and diced fine
- 1 clove of garlic, minced
- 1 tsp Ancho Chile Powder
- 1 tsp cumin
- 1 Tbs chili powder
- 2 cups vegetable broth (or water in a pinch)
- 1 28 oz can diced tomatoes, with liquid
- 1 15 oz can vegetarian black beans, with liquid
- 2 cups jasmine rice
- 4 cups water
- In a 12" Dutch oven, heat the oil over medium heat.
- When the oil is shimmering, add the onion and bell pepper. Saute for a couple of minutes, then add the sweet potatoes, jalapeno, and garlic.
- Stir to coat and saute for about 5 minutes, stirring frequently, or until the onion is soft and translucent.
- Add the spices (chili powder, cumin, and ancho) then cover the pot and cook for 7-8 more minutes, or until the sweet potatoes are fork tender.
- De-glaze the pot with the broth, then add the tomatoes and black beans.
- (Note: if serving over rice, start the rice water now....)
- Bring the pot to a boil, then lower heat and cook over medium-low heat for another 15-20 minutes, stirring occasionally, until thickened.
- Serve over rice as a stew, or...
- Using a blender, puree the stew in batches, a couple of cups at a time, until smooth. Serve hot or cold.
- Substitute pinto beans for the black beans
- For an Asian feel, Add 1 Tbs fresh-grated ginger with the other spices and sprinkle a few tsp of shredded coconut on top when serving.