Carribean Sweet Potato Black Bean Stew
Looking for a way to add more vitamins A and C to your diet? Try some sweet potatoes! Although they are delicious simply roasted whole like a baked potato, needing little adornment but a splash of lime and sea salt, they are wonderful in soups. They add color, a sweet flavor and of course nutrients. I enjoy them particularly with spicy dishes like Indian curries, Mexican or Caribbean foods. I am sharing with you today a delicious Caribbean black bean stew which comes together in less than 30 minutes. It is packed with flavor and very satisfying for a meal. I use coconut milk for a flavorful base, and add kale and bell peppers for color. This would be the perfect thing to make on a chilly night when you want something good with little effort.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a medium stockpot, combine the onion and coconut oil over medium heat, and sauté for about 5 minutes until the onion is soft. Add the jalapeno, garlic, sweet potatoes, bell pepper, cumin, thyme, coconut milk, veggie broth, and sea salt, and bring to a boil. Lower to a simmer and cook for about 15 minutes, or until the sweet potatoes are tender. Add the black beans, kale, and cornstarch, and cook another minute or so until thickened. Serve warm.
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- Allergen Friendly
- Heart Healthy