National Cook a Sweet Potato Day
Black Bean and Sweet Potato Stew with Chilies
Adapted from Bon Appetit
2 tablespoons olive oil
2 cups finely chopped onions
1 teaspoon ginger powder
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 pounds yams, peeled, cut into 1/2-inch pieces
2 cups orange juice
1 cup water
2 tablespoons minced garlic
2 15- to 16-ounce cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped
- Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger powder, chili powder, and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover, and simmer until sweet potatoes are almost tender, about 10 minutes.
- Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper.
- Divide stew among 4 bowls. Top with sour cream and avocado.
Since today is also National Margarita Day, have a margarita along with the soup!