Wednesday, April 22, 2009

Vaguely Cuban Black Beans and Sweet Potato

NOTE FROM POPPYLABS: This recipe is still under construction, but I think it's close enough. It was originally beans and rice, but it took too long to cook the rice, like almost an hour —I don't know why, regular beans and rice cooks in just 25 minutes— and in the end it seemed only enough for a side dish, and I don't make side dishes. I just realized that I don't. For now I am going to say eat with toasted pita bread.

1 sweet potato
2 Tbsp olive oil
1 onion
1 green bell pepper
2 cloves garlic
2 Tbsp tomato paste
1 Tbsp paprika
1 tsp oregano
1/4 tsp nutmeg
14 oz Swanson's chicken broth
   or 2 cups homemade chicken broth
15 oz Jewel black beans, rinsed and drained

Opaa whole wheat pita bread

Heat oven to 375 degrees. Cube the sweet potato and roast in the oven for about twenty minutes.

Gently heat oil over low heat as you finely chop the onion, green bell, and garlic; you can add vegetables to the pan as they are chopped. Turn up the heat to medium high and add sweet potato, tomato paste, spices, and herbs & saute until fragrant. Add chicken broth and bring to a strong simmer. Add beans and sweet potato and simmer until slightly thickened, about 20 minutes.

Serve with toasted pita bread.

Per 1/4 recipe plus one pita bread, 349 calories