Sweet Potato and Bean Stew
This week has been busy and the weather has turned from warm to downright chilly, for El Paso standards that is! Yesterday, we had a booth at our local Fall Art Market and it was a lovely 42 degrees for most of the morning. I was finally able to open my scarf and beanie drawer. As I was enjoying the clear blue skies and cool weather, I naturally started to think of yummy warm dishes. Stews are some of my favorite dishes to make and enjoy during the cooler weather. They are hearty, delicious, and usually made in just one pot - which makes cleaning up so much easier. During my Pinterest search, I came across this recipe from Amy Fulwood from TheCookReport.com
In my usual fashion I did change a couple of things from the original recipe, such as the recipe called for kale, but since I didn't have any- I just left it out. I do want to add some next time because I think that the added nutrients are a huge bonus, plus the color pop would be lovely. Also, I used navy beans instead of kidney beans; in all fairness, she said that any bean or chickpeas would work. Here is the thing y'all, it's okay to play with the recipes you try, and it's okay to alter ingredients for the most part. Just get in there and try. If all else fails, PB&J's can be a great meal too!
2-tbsp olive oil
1- onion (chopped)
1- garlic clove (crushed)
2- sweet potatoes (medium-sized peeled and cubed)
1/2- tsp ginger powder
1/2- tsp turmeric
1/2- tsp cinnamon
1- can crushed tomatoes
2- cans of beans (drained and rinsed)
1/2- cup quinoa or barley * (rinsed)
4- cups veggie stock
1 veggie bouillon cube
salt - to taste
pepper- to tasted
*If you decide to use 1/2 of barley add three extra cups of stock, cook for about 40 minutes and add beans at half-point.
1. Heat oil over medium heat, add onion and cook until translucent, then add garlic.
2. Add cubed sweet potatoes, spices, crushed tomatoes, beans, quinoa, and veggie stock.
3. Bring to a boil, cover and cook for about 25 minutes or until sweet potatoes are tender.