Spicy Black Bean and Sweet Potato Stew

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Servings: 4 Prep: 15 min Cook: 20 min Pescetarian Vegan Vegetarian Homestyle Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Red Onion, Celery, Sweet Potatoes, Fresh Parsley, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Cumin, Italian Seasoning, Crushed Red Pepper Flakes, Bay Leaves

Ingredients

1 red onion ⚠

2 stalks celery ⚠

2 medium sweet potatoes ⚠

¼ bunch fresh parsley ⚠

15 ounces cooked black beans

2 tablespoons extra virgin olive oil ⚠

1 tablespoon minced garlic

sea salt, to taste ⚠

ground black pepper, to taste ⚠

1 teaspoon cumin ⚠

½ teaspoon chili powder

2 teaspoons Italian seasoning ⚠

½ teaspoon crushed red pepper flakes ⚠

2 bay leaves ⚠

14 ounces crushed tomatoes

2 cups vegetable broth

Instructions

1. Peel and dice red onion. Dice celery. Peel and cut sweet potatoes into 1 inch cubes. Chop parsley. Drain and rinse beans.

2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine.

3. Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.

4. Add sweet potatoes and cook, stirring occasionally, around 2-3 minutes.

5. Add black beans and spices and stir to combine.

6. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.

7. Add crushed tomatoes and broth and increase heat to high. Bring to boil, and then reduce heat to medium.

8. Simmer, stirring occasionally, until the sweet potatoes are fork-tender, approximately 13-15 minutes.

9. Remove from heat and discard bay leaves. Stir in 3/4 of the fresh parsley, leaving the remaining for garnish. Taste and adjust seasonings, as desired.

10. Top with remaining fresh parsley and serve immediately.