Dinner · Caribbean · 15 min
Black Bean and Sweet Potato 'Moqueca-Style' Braise with Toasted Chia Crunch
- Calories
- 746
- Protein
- 27g
- Carbs
- 94g
- Fat
- 22g
Ingredients
- 195.4 g black beans
- 107 g sweet potato
- 1 tbsp extra virgin olive oil
- 50 g yellow onion
- 2 clove garlic
- 100 g roma tomato
- 0.25 cup unsweetened coconut milk
- 1 tsp cajun seasoning
- 0.25 tsp salt
- 2 tbsp chia seeds
Method
- 01In a heavy-bottomed pot, heat half of the olive oil (about 7.5 g) over medium heat. Add the diced yellow onion and minced garlic, cooking until soft and translucent, about 5 minutes.
- 02Stir in the Cajun seasoning to bloom the spices in the warm oil until fragrant, about 1 minute.
- 03Add the cubed sweet potatoes, canned coconut milk, and 1/4 cup water. Stir to combine, bring to a simmer, cover, and reduce heat to low. Braise for 15 minutes until sweet potatoes are tender when pierced with a fork.
- 04Fold in the cooked black beans and diced roma tomatoes. Continue to simmer uncovered for another 5 to 7 minutes until the liquid thickens into a rich sauce coating the potatoes and beans.
- 05Meanwhile, toast the chia seeds in a small dry skillet over medium-low heat for 3 to 4 minutes until crackling and fragrant. Remove from heat.
- 06Remove the braise from heat, stir in the remaining half of the olive oil and salt to taste. Serve hot in a deep bowl topped with the toasted chia seeds.
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