Delicious Black Beans & Sweet Potatoes

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I love black beans and rice.  It’s a dish I never get tired of eating.  In fact, when we went to Costa Rica for a work retreat, they served us black beans and rice for breakfast and I loved it.  The dish is high in fiber and protein and low in fat.  So why change up a tried and true recipe?

It just so happened I had a big, beautiful sweet potato sitting on my counter for a few days.  It made me wonder how it would taste if I added it to the black beans and skipped the rice.  Well, it was AMAZING and it’s an easy dish you have to try.

  • 1 Can Black Beans (drained and rinsed)
  • 2 Stalks Celery, finely chopped
  • 1 Carrot, finely chopped
  • 1 Small Onion, finely chopped 
  • 1 Large Sweet Potato chopped into small cubes
  • ¼ – ½ cup of Organic Chicken Broth (depending on size of sweet potato)
  • 1 Chile Pepper or other hot pepper, finely chopped (optional)
  • 1-2 TBSP Cumin
  • Salt & Pepper

Sauté the onion, carrots, Chile pepper and celery in a small amount of olive oil for about 5 minutes.  Add salt and pepper to taste.  Add the sweet potato, cumin and chicken broth and cook for another 10 minutes or so.  Add a can of black beans and simmer for 15-20 minutes, stirring occasionally.

Serve with Cumin-Dusted Grilled or Sautéed Shrimp and be sure to add a dollop of Fage Greek Yogurt on top.  Delicious!

Please send your favorite black bean recipe with us!

 

Happy & Healthy Cooking,

Molly

4 Comments:

  • Rene' Hunt
    November 14, 2012

    Molly this sounds delish…..I am going to try it. Thanks for sharing!

    • November 14, 2012

      Thanks Rene! Let me know how you like it and what you would do differently. Happy cooking!

  • Julie Foxx
    December 6, 2012

    MMM That sounds wonderful!! We make a dish with black beans we call “LAST” – the person who created it – her initials are LA so it’s LA’s Spinach Thingie (LAST).

    1 small onion diced
    3 gloves garlic
    Olive Oil
    1 bag of spinach (you can use frozen but it’s so much better with fresh)
    1 can black beans (or white beans).
    chicken stock
    Parmesan Cheese

    Saute onions and garlic in olive oil till translucent. Lower heat to medium and add beans and simmer for about 5 minutes till beans start to crack a bit. Raise the heat and add a few splashes of chicken stock and then add spinach. Cook till the spinach begins to wilt and you are done. Top with Parm.

    I’ve had this as a side disk, I’ve added chicken for a main course and I’ve had it left over in omelets. It’s an easy recipe to play with. Sometimes I add crushed red pepper for a kick 🙂

    • December 6, 2012

      Thanks Julie! That sounds both easy and delicious…and a healthy meal you can make quickly. Thanks for sharing!

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