Black Bean Stew

[Guest guest]

Black Bean Stew

 

This stew is unique for its mixing of black beans and sweet potatoes.

 

3 cups water

1 cup tomato juice

1 1/2 cups brown rice, uncooked

1 tablespoon canola oil

1 large onion, chopped

4 cloves garlic, minced

2 medium sweet potatoes, peeled and chopped

4 cups black beans, cooked (this also amounts to two 1-pound cans,

drained and rinsed)

1 large red bell pepper, diced

1 cup tomatoes, chopped

1 hot green chili pepper

1/4 cup parsley, chopped

Salt and pepper to taste

 

Rice:

In a medium pot, combine the water and tomato juice and bring to a low

boil. Add the rice and lower the heat, simmering gently until all of

the liquid is absorbed. This should take about half an hour.

 

Stew:

In a large pot, heat the oil and add the onion. Saute over a medium

heat until the onions are translucent. Add the garlic and continue to

cook until the onions are golden brown.

 

To the onions, add the sweet potatoes and an additional 1-1/2 cups

water. Bring to a low boil. Lower heat and allow to simmer until the

potato is tender (usually takes about 10 or 15 minutes).

 

Add the beans, bell pepper, tomatoes, and chili pepper, and simmer

gently for another 15 minutes. Add the parsley, and season to taste

with the salt and pepper.

 

Line the bottom of your serving bowls with some of the rice and pour

the stew over it.