Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 1/2 teaspoons ground cumin
- sour cream (optional)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 tablespoons minced garlic
- 2 cups orange juice
- 2 tablespoons minced fresh ginger
- orange wedges (optional)
- avocado slices (optional)
- 2 cups finely chopped onions
- Carbohydrate 98 g(33%)
- Fat 8 g(13%)
- Fiber 24 g(94%)
- Protein 19 g(38%)
- Saturated Fat 1 g(6%)
- Sodium 445 mg(19%)
- Calories 527
Preparation Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes. Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.) Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.
Preparation Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes. Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.) Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.
