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.
Ingredients
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
Optional:
2 cups jasmine rice
4 cups water
Instructions
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.
Variations:
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.
Recipe by Culinary Musings at https://www.culinarymusings.com/2014/04/jamacian-style-sweet-potato-black-bean-stew/