Caribbean Sweet Potato and Black Bean Stew
Ingredients:
1. 2 medium sweet potatoes, peeled and diced
2. 1 can (15 oz) black beans, drained and rinsed
3. 1 can (14 oz) coconut milk
4. 1 cup vegetable broth
5. 1 onion, chopped
6. 2 cloves garlic, minced
7. 1 bell pepper, chopped (any color)
8. 1 teaspoon ground cumin
9. 1 teaspoon ground coriander
10. 1 teaspoon paprika
11. 1/2 teaspoon cayenne pepper (optional)
12. Salt and pepper to taste
13. 2 tablespoons olive oil
14. Fresh cilantro for garnish (optional)
15. Lime wedges for serving
Directions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, cook until softened, about 5 minutes.
2. Stir in minced garlic, cumin, coriander, paprika, and cayenne pepper. Cook for another minute until fragrant.
3. Add diced sweet potatoes, black beans, coconut milk, and vegetable broth to the pot. Stir well.
4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until sweet potatoes are tender.
5. Season with salt and pepper to taste. For a creamier texture, you can mash a few sweet potato pieces.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your delicious Caribbean stew!
Preparation Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories: 300 kcal per serving | Servings: 4 servings