Mango and Black Bean Stew Recipe #379330
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.
40 min | 10 min prep
SERVES 4
- 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)
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
- 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.
- Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.
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5 stars