Sweet Potato Black Bean Stew

This is a recipe adapted from the Moosewood Cooks for a Crowd cookbook that I served at a recent retreat. A common question at mealtime is “Is this in the cookbook?” (it’s not) so included in September’s e-newsletter and I thought I’d post it here as well.

1 tbsp olive oil
2 onions, diced
5 cloves garlic, minced
2 tbsp. ginger root, grated
2 stalks celery, sliced
1 sweet red pepper, diced
1 tsp. thyme
1 tbsp ground cumin
pinch cayenne
2 large sweet potatoes, peeled and diced
2 19 oz cans black beans
juice and grated rind of one orange
1 28 oz can diced tomatoes
salt and pepper to taste

Heat oil in large pot over medium heat and sauté onions and celery until soft. Then stir in garlic, ginger and other seasonings. Add in peppers and sweet potatoes, orange juice, rind, beans and tomatoes.

Cook until potatoes are tender, approximately 20 – 30 minutes.

Serve with guacamole.

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