Spicy White Bean And Sweet Potato Stew With Greens Recipes

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

SPICY WHITE BEAN AND SWEET POTATO STEW WITH GREENS

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
• Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
• Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

BLACK-BEAN AND SWEET-POTATO STEW

Steps:

• In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
• Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

SPICY VEGETARIAN SWEET POTATO STEW

Steps:

• Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
• Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
• Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
• Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
• Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.

BLACK BEAN AND SWEET POTATO STEW- VEGAN!

Steps:

• In a large saucepan heat olive oil. Add the onion, green pepper, and garlic.
• Cook over medium heat until the vegetables begin to soften, about 4 minutes.
• Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato.
• Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
• Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks.
• with the side of the spoon.
• Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes.
• To thicken the sauce slightly, mash about
• a quarter of the beans against the side of the pan.
• Stir in cilantro and season with Tabasco and salt and pepper (if desired).

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!