Black Bean, Sweet Potato & Corn Stew
A delicious, filling, and nutritious stew is an ideal dish on a chilly winter day. Serve it with some warm corn tortilla or a few slices of good bread.
Yield
2 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
canola oil
|
|
| 2 | medium |
onions
chopped |
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1/2-inch dice |
|
| 2 | cloves |
garlic
minced |
|
| 1 |
jalapeño pepper
seeded and minced |
*
|
|
| 2 | teaspoons |
cumin
ground, or as needed |
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
water
or stock |
|
| ¾ | cup |
corn
frozen or fresh |
|
| 15 | ounces |
black beans
1 can, rinsed |
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
|
black pepper
freshly ground, to taste |
*
|
||
| 1 |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
canola oil
|
|
| 2 | medium |
onions
chopped |
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1/2-inch dice |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 1E+1 | ml |
cumin
ground, or as needed |
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
water
or stock |
|
| 177 | ml |
corn
frozen or fresh |
|
| 433.5 | ml/g |
black beans
1 can, rinsed |
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | each |
limes
cut into wedges |
|
Directions
Heat oil in a large cast-iron skillet over medium-high heat. Add onions and sauté until browned in spots, 3 to 5 minutes.
Stir in sweet potato and cook, stirring, until it starts to brown in spots, about 6 minutes. Add garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds. Stir in water, or stock, and bring to a boil.
Reduce heat to simmer, scraping up any browned bits, and cook until liquid is absorbed and sweet potatoes are tender, about 15 minutes.
Add corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.
