Sweet Potatoes and Black Beans |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This might not be for everyone ...but we have found it curiously yummy for a week night meal without meat. If you love sweet potatoes and want to try them in a savory mix of black beans, rice and cumin...then come on! If you want a richer sauce, add 1 T. butter to the orange juice mixture. (Recipe compliments of Betty Crocker.) Ingredients:
3 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 c.) |
3/4 cup orange juice |
2 teaspoons cornstarch |
1 teaspoon cinnamon |
1/4 teaspoon cumin |
1/2 teaspoon salt |
1 (15 ounce) can black beans, rinsed and drained |
1 cup cooked white rice |
Directions:
1. Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low. Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside.
2. Mix orange juice, cornstarch, cinnamon and cumin in same saucepan.
3. Heat to boiling. Boil about 1 minute, stirring constantly until thickened.
4. Stir in sweet potatoes, beans and rice.
5. Cook about 2 minutes, until hot. Serve.
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