Sweet Potato And Black Bean Stoup
This recipe sort of came about by accident. My wife and I were trying to figure out what to make for dinner, and it devolved into an episode of Chopped. My wife announced that she had found an onion and some bacon in the refrigerator and I scrounged up a can of black beans, a sweet potato, and a can of Ro-tel. Along with a few other ingredients I think we were able to hit one out of the park with our Sweet Potato And Black Bean Stoup. It came out a little thicker than we were anticipating but that was a pleasant surprise.
Sweet Potato And Black Bean Stoup Ingredients
- 1 Small Yellow Onion, diced
- 1 Red Pepper, diced
- 1 Garlic Clove, minced
- 1 Sweet Potato, cut into 1/4″ cubes
- 2 Slices of bacon, chopped
- 1/2 Tablespoon of Olive Oil
- 15 oz Can of Black Beans, undrained
- 10 oz Can of Ro-Tel Diced Tomatoes and Green Chiles
- 3 Cups of Low Sodium Chicken Stock
- 1/2 Tsp of Ground Cumin
- 1/2 of Dark Chili Powder
- Salt and Pepper to taste. ( Careful with the salt! The undrained beans can be salty so head my warning.)
- 6 0z of diced steak. This is optional but it makes for a heartier dish.
Sweet Potato And Black Bean Stoup Directions
- In a large heavy bottomed pot (or a Dutch Oven if you have one, I prefer this one.) render the bacon over a medium heat.
- Cook the bacon until it is nicely crisped. If there is enough fat (use the olive oil if need be) add the onions and cook until translucent.
- After the onions are done add the garlic and cook for 1 more minute.
- Add the Chicken stock and scrape off the browned bits from the bottom of the pot.
- Add the remaining ingredients and cook at a gentle simmer for 30 minutes or until the sweet potatoes are fork tender.
This recipe has quickly become a family favorite, sure our 21 month old spits it out but he likes Kraft Mac and Cheese so he is suspect anyway! I hope you enjoy it as much as we do!
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