Featured Recipe

Black Bean and Sweet Potato Stew with Chilies

 More of this Feature
• Part 2: Polenta Triangles

 
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Linda
 
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4 servings

  • 2 T. olive oil
  • 2 cups finely chopped onions
  • 2 T. minced fresh ginger
  • 2 t. Ancho chili powder
  • 1 t. New Mexico chili powder
  • 1-1/2 t. ground cumin
  • 1-1/2 pound yams (about 2 medium) peeled, cut into 1/2 inch pieces
  • 2 cups orange juice
  • 2 T. minced garlic
  • 2-15 to 16 ounce cans low sodium black beans, rinsed, drained (I make them from scratch)
  • 2 poblano chilies, seeded, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • Sour cream (fat free) optional
  • Avocado slices (optional)
  • Orange wedges (optional, however attractive)
  • Polenta Triangles

Heat oil in large pot over medium heat. Add onions and sauté until tender about 10 minutes. Add ginger, 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.

Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chiles are tender, about 13 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead.)

Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.

Divide stew among 4 bowls. Top with sour cream, avocado and orange if desired. Serve with Polenta Triangles and fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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price.jpg (2348 bytes)More from Paula Price

I have always indulged in fine restaurants and expanded my knowledge of foods and wine through classes and research. Like many people, I entered a weight roller coaster sparked by personal and medical problems.  This roller coaster ended with me at my all time high weight. I pulled my self out of this roller coaster with a balanced diet and exercise.

In 1999, I became a personal Chef specializing in healthy meals.

I registered for the San Francisco Aids Bike ride for June 2001, which is a 575 mile ride from San Francisco to Los Angeles.  I'm proud of myself and what I have accomplished.  I am now happy and at a healthy weight.

My life is an example of why it’s important for people to be healthy and cut the fat.