Normally this has huge cloves of garlic stuck everywhere, but the head of garlic had a tragedy and I substituted shallots instead.
This is seriously so good.
ETA: I usually eat veganly beans with rice; so before I start the beans, I put on a pot of rice.
1 sweet potato
1 head garlic
1 Tbsp olive oil
1 tsp oregano
1 Tbsp olive oil
1 onion, peeled
1-2 poblanos
2 Tbsp or half a small can of tomato paste
1 Tbsp paprika
1/4 tsp nutmeg
1 can broth
1 can 2 cans black beans, rinsed and drained
Heat oven to 500 degrees. Scrub and cube the sweet potato, and separate the head of garlic into cloves and peel them. I am not neat about peeling garlic, I smash the cloves open under the flat of my knife. Toss the sweet potatoes and garlic with olive oil, oregano, and a little bit of salt. Roast for about twenty minutes.
Gently heat oil over low heat as you finely chop the onion and poblanos, adding vegetables to the pan as they are chopped. Turn up the heat to medium high and saute aromatics until golden, about ten minutes. Add tomato paste, spices, and broth & bring to a strong simmer. Add beans, roasted sweet potato, and garlic & simmer until slightly thickened, about 20 minutes.
ETA 3/20/13: I'm upping the beans to 2 cans, so now this is a thick bean stew flavored with vegetables.
