Kidney Bean And Sweet Potato Stew Food

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.

KIDNEY BEAN AND SWEET POTATO STEW

Steps:

• In a large pot, heat the oil over medium heat.
• Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
• Add the garlic and cook 1 minute; stir occasionally.
• Add the flour; cook for 1 minute, stirring constantly.
• Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
• Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
• Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
• Throw out the bay leaves.
• Add the beans, cover and simmer for 10 more minutes.

SWEET POTATO JACKETS WITH GUACAMOLE & KIDNEY BEANS

Steps:

• Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
• Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
• Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.

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.

KIDNEY BEAN STEW WITH SWEET POTATOES AND ORANGES

Steps:

• Place the oil in a Dutch oven or large pot over medium-high heat.
• Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil.
• Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove the bay leaves and serve.

KIDNEY BEAN, BARLEY, AND SWEET POTATO STEW

Steps:

• In a large pot, boil the broth.
• Stir in the barley.
• Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
• Add the remaining ingredients except the fresh sage (if using dry sage add)
• Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
• Stir in fresh sage, simmer for 5 minutes.