For a printer friendly version of this recipe, click here
Servings: 4 servings
This recipe is meant to be served with the Polenta Triangles. Considering the two recipes together, it can get a little time-consuming, so we've called it 'Fit for Company', but you can easily do it after work with a little extra cooking time.
2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1˝ teaspoons ground cumin
1˝ pounds red-skinned sweet potatoes (or yams); about 2 medium
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)
Avocado sliced (optional)
Orange wedges (optional)
Polenta Triangles (see recipe)
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 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 (see separate recipe).
< Go Back