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Black Bean and Sweet Potato Stew

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Sweet potato and black beans. I ask you — WHAT could be any better?! I saw this recipe and immediately knew I had to make it. It’s super easy – it only requires a handful of ingredients and is one of things that when you taste, you’re blown away because it tastes THAT good. I honestly can’t emphasize how simple, easy, filling and flavorful this was. make it, make it MAKE IT (mom, i’m talking to you!)

What you need:
3 Tbsps. Olive Oil
1 C. chopped yellow onion
1 red Bell Pepper, seeded and chopped
2 Cloves Garlic, finely chopped
1 Tbsp. Chili Powder
1 1/2 C. diced peeled Sweet Potato (about 6 oz.)
1 can Mexican style stewed tomatoes (14-16 oz.)
1 can Black beans
3 Tbsps. chopped cilantro
1/2 tsps. Tabasco or Hot Pepper Sauce
Salt and Pepper to taste (optional)

What you do:

1) In a large saucepan heat olive oil. Add the onion, red pepper,
and garlic. Cook over medium heat until the vegetables begin to soften, about 5 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 – 12 minutes.

2) Transfer everything into a large saucepan. Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks with the side of the spoon. Add another cup of water.  Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes.

3) Stir in cilantro and season with Tabasco and salt and pepper (if desired). I also threw in some red pepper flakes at the end – definitely taste as you go. this recipe has a ton of natural flavors and only needs minimal seasoning.

Note: while the title of this recipe is technically “stew” I would liken the finished product to more of a “chili”, consistency wise. If you wanted it to be a bit more “stewy”, I suppose you could add additional water, by why mess with something that’s perfect already, right?!

original recipe from ppk.

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