Lunch · Caribbean · 15 min
Caribbean-Style Stewed Black Beans and Sweet Potato Bowl with Aromatics
- Calories
- 588
- Protein
- 14g
- Carbs
- 52g
- Fat
- 37g
Ingredients
- 140 g black beans
- 1 cup water
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4.8 g garlic
- 19.2 g yellow onion
- 36.4 g extra-virgin olive oil
- 76.7 g sweet potato
Method
- 01Soak the dry black beans in water overnight (at least 8 hours); drain before cooking.
- 02In a heavy-bottomed pot, heat about 20 g of the extra-virgin olive oil over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.
- 03Stir in the minced garlic and sauté for 1 minute until fragrant. Add the pre-soaked black beans and 1 cup of water (enough to cover by two inches). Bring to a boil, then reduce heat to a low simmer.
- 04Add the cubed sweet potatoes to the pot. Cover and cook for 30–40 minutes until the beans are tender and the sweet potatoes are soft enough to break apart with a fork, thickening the broth into a rich stew.
- 05Season with salt and ground black pepper to taste.
- 06Ladle the stew into a wide bowl. Drizzle with the remaining extra-virgin olive oil (approx 16.4 g) before serving.
Cook it with the whole plan around it
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