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February 22, 2010 / Sarah

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
Sour cream
Avocado slices

  1. 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.
  2. 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.
  3. 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!


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