Black Bean, Sweet Potato and 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.
sweet potatoes, or yams
peeled and cut into 1/2-inch dice
seeded and minced
ground, or as needed
frozen or fresh
1 can, rinsed
freshly ground, to taste
cut into wedges
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.