Black Bean Sweet Potato Stew

5 from 3 votes

Superfood abound! This hearty black bean stew is so locked and loaded with flavor and texture you forget how nutritious it is.

Course Main Course, Stew

Cuisine American

Diet Gluten Free, Vegan

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 256kcal

Author Kim Peterson

Ingredients

3 15-ounce cans of black beans , drained and rinsed
2 tablespoons olive oil
1 large onion , chopped
4 celery stalks , chopped
3 carrots , peeled and chopped
1 poblano pepper , chopped
5 garlic cloves , minced
½ cup sherry liqueur
5 cups vegetable stock
1-2 bay leaves
2 teaspoons cumin
1 ½ pounds sweet potatoes , cut into ½-inch cubes
1 tablespoon fresh rosemary , finely chopped
5 ounces swiss chard , chopped
2 teaspoons fresh oregano , chopped
1 lime , juiced
Salt and pepper , to taste
Garnish: thinly sliced green onions, crumbled feta or queso fresco, if desired

Instructions

Heat olive oil in a Dutch oven or large stock pot over medium-high heat. Add onion, celery, carrots, and poblano. Sauté 5-7 minutes, until softened and golden, stirring occasionally.
Add garlic, cook 1 minute, stirring frequently. Add the sherry, let simmer and reduce by half, about 5 minutes.
Stir in beans, broth, bay leaves, and cumin. Bring to boil, add sweet potatoes and rosemary, reduce to simmer. Cover with tilted lid and simmer 15 minutes or until sweet potatoes are fork tender. Remove bay leaves.
Add swiss chard by the handful letting each addition wilt into the stew. Remove from heat once greens have softened. (Can be made 1 day ahead. Let cool, cover and chill. Rewarm over medium heat.)
When ready to serve, add lime juice and oregano. Season with salt and pepper to taste. Garnish with green onion and cheese crumbles, if desired.

Notes

If you're not sticking to a vegetarian diet, 8 ounces of cooked ham, sausage, prosciutto, or bacon would go very well in this stew and easily served on the side.

Nutrition