Bug, this is one I also like to double in a large slow cooker:
2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup
dried beans, soaked overnight and boiled briskly for 10 minutes
because of the freaky red bean toxin thing)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever's on sale, mine had oregano and
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt
1 cup water
1/2 cup orange juice (not pictured. If you don't have any in the
house, use water)
Use a 5-6 quart slow cooker. This is enough food to feed a family of 4
regular-sized, or 6 smallish people. Peel and chunk the sweet potato
and add to the pot. Add diced onion. Follow with the red bell pepper,
can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and
water. Cover and cook on low for 6-8 hours, or until the onion is
translucent and the sweet potato is fork-tender (if you want the sweet
potato to get really squishy and disappear when stirred, cook longer).
This is another good sweet potato recipe - has just a touch of spice to it. It's from the Moosewood Simple Suppers cookbook, they call it Navajo stew.
Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.
Recipe Type: Main Dish, Stew
Total time: 55 mins
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
2 cup chopped fresh cilantro
1 15-ounce can of butter beans or black beans, drained
flatbread (tortillas, lavash, or pita)
plain yogurt or sour cream (optional)
Preheat the oven to 450°. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1-inch cubes.
Stem and seed the peppers and cut
into 1-inch pieces.
Peel the onion and cut it stem end to root end into thin wedges.
In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper.
Spread on the prepared baking sheet and roast in the oven for about 10 minutes.
Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until
smooth. Set aside.
When the vegetables are tender, put them into a 2- to 3-quart baking
dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot,
about 10 minutes.
A few minutes before serving, warm the bread in the oven.
Serve the stew in bowls topped with yogurt or sour cream ( if desired), with warm flatbread on the side.
Richter & Sypha
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