Mango and Black Bean Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is the only vegetarian dish I've been able to get my family to enjoy - and they really enjoyed it! Since sweet potatoes are so hard to chop up raw, I go ahead and boil them ahead of time until they're just tender enough that I don't need a chainsaw to get through them. Non-vegetarians can feel free to add 1/8 pound chopped sausage and/or ham with the onion in the first step. Ingredients:
1/2 tablespoon canola oil |
1 small onion, chopped |
1 garlic clove, minced |
1 medium sweet potato, peeled and diced |
1 small red bell pepper, diced |
3/4 lb tomato, diced |
3/4 cup water |
1 (16 ounce) can black beans, well-rinsed and drained |
1 mango, peeled, seeded and diced |
1/8 cup chopped fresh cilantro |
salt, to taste (optional) |
Directions:
1. Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
2. Add in the sweet potato, bell pepper, tomatoes, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender, about 15 minutes.
3. Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.
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