This stew was inspired by the 3 sweet potatoes I had in the pantry. I sauteed 1 shallot with 2 cloves of garlic in olive oil for about 2 minutes. I added the one can of black beans, and one can of diced tomatoes. I seasoned this with the following spices: cumin, chili powder, paprika, salt, pepper and tabasco sauce. To this mixture I added cubed cooked sweet potatoes. I heated the entire stew for about 20 minutes on medium heat. I also found some pumpkin seeds in my freezer, so I toasted them in the oven, then sprinkled them on top of the stew. Everyone really enjoyed this cuban vegetarian dish. Yum Yum!
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