Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles

Categories: Soup

Ingredients

• 2 Tablespoons olive oil
• 2 cups finely chopped onions
• 2 Tablespoons minced fresh ginger
• 2 teaspoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 lb. red-skinned sweet potatoes, peeled, cut into 1/2” pieces
• 2 cups orange juice
• 1 Tablespoon minced garlic
• 2- 15 oz. cans black beans, rinsed, drained
• 2 poblano chilies, seeded and chopped (or 1- 4 oz. can roasted diced green chilies)
• 1 red bell pepper, chopped
• Salt and pepper, to taste
• Optional toppings:
• Sour cream (fat free = OK)
• Avocado slices
• Orange wedges
• POLENTA WEDGES
• • 4 cups water
• • 1 cup polenta
• • 1/2 tsp salt

Directions

1. Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder, and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.

2. Stir beans, chilies, and bell pepper into sweet potato mixture. Cover and simmer until tender, about 15 minutes longer. Season to taste with salt and pepper.

3. Serve with polenta wedges (recipe follows) and toppings as desired.

4. FOR POLENTA WEDGES: Bring water to a boil over high heat in medium saucepan; sprinkle polenta into water while whisking constantly. Reduce heat to simmer; whisk periodically (more often as it cooks) for about 20 minutes, or until mixture starts to pull away from sides of pan while whisking. Pour into lightly oiled 9X13” baking pan. Allow to cool until firm; cut into triangles.

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