Black Bean Stew With Purple Sweet Potatoes

Black Bean Stew With Purple Sweet Potatoes
 

Mango adds color and a touch of sweetness to this luscious stew. Make it as spicy as desired, adding more or less jalapeño to taste. If purple sweet potatoes are unavailable, any sweet potato varietal will do. Substitute thawed, frozen mango for fresh if the fruit is not in season.

 

Yield: 4 servings

 

1 large red onion, chopped

2 fresh garlic cloves, minced

2 large purple sweet potatoes, peeled and diced into ½-inch cubes

1 medium red bell pepper, cored, seeded and diced

1 small jalapeño, seeded and minced (optional)

2 cups vegetable broth or water

2 tsp white miso paste

¼ cup hot water

3 cups salt-free black beans, home-cooked or from BPA-free cans, drained and rinsed

1 14.5-oz BPA-free can of salt-free, diced tomatoes, undrained

1 ripe mango, peeled, pitted and diced

½ cup fresh cilantro, chopped

 

In a large pot, heat a few tablespoons of water over medium heat. Add the red onion, then cover and cook until softened, stirring occasionally, about 7 minutes. Stir in the garlic and cook another 2 minutes. Add a little more water, if needed, to prevent the onion and garlic from sticking to the bottom of the pot.

Add the sweet potato, bell pepper, jalapeño (if using) and vegetable broth. Bring to a boil. Lower the heat to medium-low, cover and simmer until the sweet potatoes are tender but still firm, about 25 minutes.

Blend together the white miso paste and ¼ cup of hot water.

Stir in the beans, tomatoes in their juice and miso mixture, then simmer gently, uncovered, until heated through, about 5 minutes. Add the mango and cook for 1 more minute, then stir in the cilantro and serve hot.

 

Recipe courtesy of Dr. Michael Greger.

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