Black bean and sweet potato stew
0 Points
Serves 4
Skip the packaged stock—it’s loaded with sodium this Black bean and sweet potato stew nets so much flavor with a water-based stew if you have a few staple spices.
Don’t have refried beans? Just reach for a can of black beans, grab a fork, and mash, mash, mash!
0 Points Serves 4 Skip the packaged stock—it’s loaded with sodium this Black bean and sweet potato stew nets so much flavor with a water-based stew if you have a few staple spices. Don’t have refried beans? Just reach for a can of black beans, grab a fork, and mash, mash, mash! Chopped garlic tends to stick to fingers. And the smell? It lingers. Rinse your hands in cold water while rubbing something made of stainless steel, like a spoon or kitchen tongs.
Ingredients
- Cooking spray
- Uncooked onion
- 1 cup s, chopped
- Garlic
- 4 clove s, finely chopped
- Ground cumin
- 1 tsp
- Chili powder
- 1 tsp
- Kosher salt
- ¾ tsp
- Cayenne pepper
- ¼ tsp
- Uncooked sweet potato
- 1 pound s, peeled and cubed
- Canned low sodium black beans
- 1½ cup s, rinsed and drained (1 [15-oz] can)
- Canned black beans
- ¾ cup s, or pinto beans
- Cilantro
- ¼ cup s, chopped (optional)
Instructions
- In a Dutch oven, add cooking spray . Add the onion and garlic; cook for 5 minutes. Stir in 3 cups water, the cumin, chili powder, salt, cayenne, sweet potatoes, and black beans and bring to a boil over high heat. Reduce heat to low and simmer until the sweet potatoes are tender, about 15 minutes. Add the refried beans, stirring until fully incorporated. Divide the stew among 4 bowls. Garnish with cilantro (if using).
- Serving size: 1½ cups
