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Sweet Potato-Black Bean Stew

Makes: 6 to 8 servings
Prep 25 mins Cook 15 mins
Sweet Potato Black Bean Stew
Ingredients
  • 1  tablespoon  canola oil
  • 2  medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1  medium red sweet pepper, seeded and cut into 1/2-inch pieces
  • 1/2  cup  coarsely chopped onion (1 medium)
  • 1  fresh jalapeno chile pepper, chopped*
  • 1  clove garlic, minced
  • 1  tablespoon  chili powder
  • 1  teaspoon  ground cumin
  • 1  teaspoon  cayenne pepper
  • 3  cups  vegetable broth
  • 1 14 1/2 ounce can  black beans, rinsed and drained
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 1  cup  frozen whole kernel corn
  • 1/4  cup  snipped fresh cilantro
  • 1/4  cup  lime juice
  •  Salt
  •  Ground black pepper
  •  Shredded cheddar cheese
  •  Snipped fresh cilantro (optional)
Directions

1. In a large Dutch oven heat oil over medium-high heat. Add sweet potatoes, sweet pepper, onion, jalapeno pepper, and garlic. Cook about 4 minutes or until peppers and onion are tender, stirring occasionally.

2. Stir in chili powder, cumin, and cayenne pepper; reduce heat to medium. Cook, covered, for 7 to 8 minutes or until sweet potatoes are tender, stirring occasionally.

3. Add broth, beans, and tomatoes. Bring to boiling, stirring occasionally. Stir in frozen corn; reduce heat. Simmer, uncovered, for 15 minutes.

4. Stir in 1/4 cup cilantro and lime juice. Season to taste with salt and black pepper. Top each serving with cheese and, if desired, additional cilantro.

From the Test Kitchen*Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Variation:
  • To vary this dish, substitute kidney beans, pinto beans, or a mix of types for straight black beans. Try butternut or kobucha squash or yams for the sweet potatoes; add 2 chopped, canned chipotle peppers for a smoky hot flavor; and/or add a few squirts of Sriracha to amp up the heat.
Nutrition Facts (Sweet Potato Black Bean Stew)
  • Servings Per Recipe 6,
  • cal. (kcal) 231,
  • Fat, total (g) 8,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 34,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • sugar (g) 7,
  • pro. (g) 11,
  • vit. A (IU) 7434,
  • vit. C (mg) 43,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 708,
  • Potassium (mg) 486,
  • calcium (mg) 192,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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