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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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They suggest garnishing with fresh cilantro, lime, and fresh ground black pepper. Things we haven't tried yet: adding sweetener, adding more seasoning, adding peppers. Ingredients:
2 teaspoons safflower oil |
1 onion, chopped |
1 sweet potato, peeled, in half inch dice |
2 garlic cloves, minced |
1 tablespoon cumin, generous |
1/2 teaspoon salt |
3/4 cup water |
3/4 cup frozen corn kernels |
1 1/2 cups black beans or 1 1/2 cups kidney beans, soaked or 1 (15 ounce) can black beans or 1 (15 ounce) can kidney beans, rinsed |
Directions:
1. Heat oil in large pan.
2. Sauté onions until they start to brown.
3. Add sweet potato and continue cooking for about seven minutes.
4. Add garlic, cumin, and salt on top and continue sautéing for 30 seconds.
5. Stir in water and cook until it is absorbed.
6. Add corn and beans and finish cooking through.
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