Black Bean and Sweet Potato Stew

Ingredients

  • 1 tbsp avocado or olive oil

  • 1 cup red onion, diced (about 1 medium onion)

  • ½ tsp sea salt

  • 2 large garlic cloves

  • 3 cups sweet potatoes, large dice (about 2 medium sweet potatoes)

  • 2 cans black beans, drained and rinsed (3 cups cooked)

  • 1 tbsp paprika

  • 1 tsp cumin powder

  • 1 tsp chili powder

  • 1 can full fat coconut milk

  • ½ cup vegetable broth (or filtered water)

  • 1 tbsp hot sauce (or to taste)

Instructions

  • Start by prepping all the vegetables. Dice the onion and peel and mince the garlic. Peel and chop the sweet potatoes into medium sized chunks.

  • Heat a large pot over medium heat. Add the oil to warm.

  • When the oil is warm, add the onion and garlic along with the sea salt. Sauté for about 5 to 7 minutes, stirring occasionally. Onions should be soft and slightly brown.

  • While the onions are cooking, drain and rinse the black beans in a colander. Open the can of coconut milk.

  • Measure the spices into a small bowl.

  • When the onions are ready, add the sweet potatoes, beans and spices and mix to combine. Cook for about a minute for the spices to start to release some of their flavour.

  • Add in the coconut milk, vegetable broth and hot sauce. We used a milder jalapeño hot sauce, which added a nice flavour without being overly spicy.

  • Bring the stew to a low simmer. Cover and cook for about 30 minutes, stirring occasionally.

  • Serve with brown rice or crusty bread.

Recipe adapted from plantedandpicked