Black Bean + Sweet Potato Stew

by Megan on February 25, 2011

If I had to choose two songs, as the best songs, for singing in the car, I’d pick: Since You’ve Been Gone by Kelly Clarkson + Screaming Infidelities by Dashboard Confessional.

Don’t bother judging me, ok? These are not my two most favorite songs in the whole world, or favorite artists even. But these songs are really good for singing from your heart alone in your car.

If had to tell you a few foods I consider to be best friends I’d say chocolate and peanut butter (duh), corn bread and honey, black beans and sweet potatoes. Sweet potatoes are my best friend in this stew also.

Guess what!? This is a quick dinner! I got home from work at 6 and this was done a little after 7. Perfect for the friend date that was happening. I hope you guys make this this week. It’ll make getting your car stuck in the snow a little less awful, I promise.

Black Bean + Sweet Potato Stew
Recipe adapted from ReadyMade

Ingredients:

  • 1 T canola oil
  • 2 sweet potatoes, peeled + chopped into 1-inch cubes
  • 1 onion, peeled and roughly diced
  • 1 red pepper, seeds removed and chopped into 1/2 inch pieces
  • 1 jalapeno, diced (more or less depending on the spice level ya’ want)
  • 1 clove garlic, minced
  • 1 T chili powder
  • 1 t cumin
  • 1 t cayenne pepper
  • 3 c vegetable broth
  • 1 (14.5 oz) can black beans, rinsed + drained
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 c frozen corn
  • juice from 1 lime
  • goat cheese, to serve

Directions:

  1. Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeno and garlic, stirring to coat. Saute until onion and peppers are soft, about 4 minutes.
  2. Add spices and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.
  3. When sweet potatoes are fork tender, add broth, beans and tomatoes. Bring to a boil, stirring and scraping the bottom of the pot to incorporate all of the goodness. Add frozen corn, reduce heat to a simmer, and cook for 15 more minutes.
  4. Before serving, stir in lime juice and season to taste with salt and pepper. Serve with a little bit of crumbed goat cheese on top and corn bread for dunking.

Another black bean + sweet potato recipe is right HERE.

{ 12 comments… read them below or add one }

Emily Wilson February 25, 2011 at 3:49 pm

I’m looking forward to trying this one. It’s biggest loser friendly!

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Megan (megabite) February 25, 2011 at 4:01 pm

Awesome, Emily! I bet you guys will love it.

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cindy February 25, 2011 at 8:05 pm

i heart sweet potatoes!

i haven’t heard either if those songs in forever, but I totally agree that they are epic for car-sing-a-longs!

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Megan (megabite) February 25, 2011 at 8:54 pm

Yay! And yeah, both of those songs are oldies, but I still like to sing them now and then. 🙂 I’m glad you get me!

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Lora February 27, 2011 at 5:27 pm

Wow, I never thought about it but those songs really are the best for car singing. You’re a genius.

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Megan (megabite) February 27, 2011 at 6:33 pm

Yes!! Let’s sing them together next time you’re here, ok?

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Lucy March 1, 2011 at 8:29 am

Okay this is totally on my ‘to cook’ list for this week!!! I love sweet potatoes but had just reached that point of thinking i might have to let them go for a while due to a lack of new recipes, but this changes everything.

p.s. I tracked down some root beer on a day trip to London the other week, so now can make your cake from a little while back as well, yippee! It sat in my bag all the way home just fizzing with excitement…!

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Megan (megabite) March 1, 2011 at 9:07 am

Awesome! I bet you’ll love it!

And I’m super excited you found root beer! I still daydream about that cake. 🙂

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Holly April 3, 2011 at 8:52 pm

Okay, I know this is not a recent recipe of yours, but I still wanted to let you that I made the chili this weekend and it was wonderful! Packed full of healthy goodness and with the goat cheese…perfect.

Maybe I need to make the cornbread too to go with it?

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Megan (megabite) April 4, 2011 at 8:56 am

Oh! I’m glad you liked it! I love it too. And it’s like a rainbow, even.

I always think everyone should make corn bread. I can eat the whole pan myself. 🙂

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Susanne November 15, 2013 at 12:26 am

This was fabulous! Everybody loved it!

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Mo January 28, 2014 at 9:13 pm

Thanks for a delicious dinner on a frosty cold night! To those yet to try this, I recommend adding heat as you taste.

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