Sweet Potato & Black Bean Stew

002One of the projects on my ever growing”to-do” list is to organize the huge amount of printed recipes that I have stuffed into a wooden wine box on our bookshelf.  I keep a small recipe box on our kitchen counter for the ones that I find myself using the most, but it’s not pretty or organized at all.  Yesterday, I pulled out one of my favorites – sweet potato, black bean and quinoa stew. I can’t remember where I found this recipe…I think it was probably from one of the many cooking magazines we used to subscribe to.  The funny thing about this dish is that I seem to make it more for other people than I do for my own family.  Many of my mama friends who have given birth in the past two years have received it as a meal delivery…a warm and nourishing offering during that special bonding time at home with a new baby when mama is too tired and blissed out to think about cooking. 004With nothing planned for dinner and (almost) all of the ingredients in the pantry, I decided to make it again.  It’s straight forward and pretty simple, but it is a stew and it does take a while to cook, so don’t start it at 4pm if you want to eat by 5!  There is a lot of room to play with flavor by either adding other vegetables or adjusting the spiciness.  It’s a pretty forgiving recipe, because it is a stew after all.  You will need:

  • 3 T Olive oil
  • 1 tsp garlic
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp cinnamon
  • salt & pepper to taste
  • 2 medium sweet potatoes
  • 1 small onion
  • 2 carrots
  • 1 red pepper
  • 1 cup of frozen corn
  • 1 can (or the equivalent amount of dried) black beans
  • 1 can of diced tomatoes (I used up our last jar from our canned garden tomatoes)
  • 3 cups of chicken stock
  • 2 cups cooked quinoa

Sauté the onion, spices and garlic in olive oil. Throw in the pepper, carrots and sweet potato along with a cup of the chicken stock and simmer until the carrots and potatoes soften. Add the black beans, corn and tomatoes to the mix, along with the other 2 cups of stock and let cook on low heat for about 1 1/2 hours, stirring occasionally.  Lastly, fold in the cooked quinoa and mix together.006Enjoy with a side salad and a nice glass of red wine. Of course, we are a little partial to Stave 28 in this house, but that goes without saying, right?  Bon Appetit.