Smoky Sweet Potato and Black Bean Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, smoked paprika, cumin, and chili powder, cooking for another minute.
3. 3 Add sweet potatoes, black beans, diced tomatoes, and broth. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 20 minutes or until sweet potatoes are tender.
5. 5 Season with salt and pepper. Stir in lime juice before serving.
6. 6 Ladle into bowls and garnish with fresh cilantro.

Equipment

• Large pot

Variations

• Add a diced jalapeño for a spicy kick.
• For a smoky depth, use chipotle peppers in adobo sauce.

Substitutions

• If black beans are unavailable, substitute with pinto or kidney beans.
• Coconut milk can replace part of the broth for a creamy texture.

Pairings

• Pairs well with a crisp green salad.
• A chilled Mexican lager complements the stew's spiciness.

Nutrition

Tips

• For added creaminess, blend half of the stew before adding lime juice.
• Serve with a dollop of sour cream or avocado for extra richness.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm cornbread or a side of steamed rice.
• A sprinkle of cheese or a squeeze of extra lime adds a zesty kick.

FAQ