RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER
This has been in my “winter” stew rotation for over 25 years. The recipe is adapted from Epicurious. The recipe is vegetarian (vegan if you don’t top with sour cream or cheese!) and it is hearty enough on it’s own, however you can easily add a protein with a simple store bought rotisserie chicken shredded or cubed and added to the stew right at the end. I also substitute jalepenos for the poblanos.
Black Bean and Sweet Potato Stew
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 2 tablespoons minced fresh ginger
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
- 2 cups orange juice
- 2 tablespoons minced garlic
- 2 15- to 16-ounce cans black beans, rinsed, drained
- 2 poblano chilies, seeded, chopped
- 1 red bell pepper, chopped
- Sour cream (optional)
- Shredded cheddar cheese (optional)
- Avocado slices (optional)
- Orange wedges (optional)
- 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.
I serve with crusty bread or corn bread but grilled tortillas would be good too!