Black bean and sweet potato stew
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Skip the packaged stock—it’s loaded with sodium. You can net so much flavor with a water-based stew if you have a few staple spices. Don’t have refried beans? Just reach for a can of black beans, grab a fork, and mash, mash, mash! Chopped garlic tends to stick to fingers. And the smell? It lingers. Rinse your hands in cold water while rubbing something made of stainless steel, like a spoon or kitchen tongs.
Ingredients
Olive oil
1½ Tbsp
Uncooked onion
1 cup(s), chopped
Garlic
4 clove(s), finely chopped
Ground cumin
1 tsp
Chili powder
1 tsp
Kosher salt
¾ tsp
Cayenne pepper
¼ tsp
Uncooked sweet potato
1 pound(s), peeled and cubed
Canned low sodium black beans
1½ cup(s), rinsed and drained (1 [15-oz] can)
Canned refried black beans
¾ cup(s), or refried pinto beans
Cilantro
¼ cup(s), chopped (optional)
Instructions
1
In a Dutch oven, heat the oil over medium. Add the onion and garlic; cook for 5 minutes. Stir in 3 cups water, the cumin, chili powder, salt, cayenne, sweet potatoes, and black beans and bring to a boil over high heat. Reduce heat to low and simmer until the sweet potatoes are tender, about 15 minutes. Add the refried beans, stirring until fully incorporated. Divide the stew among 4 bowls. Garnish with cilantro (if using).
2
Serving size: 1½ cups
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