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Chipotle Black Bean and Yam Stew Recipe

Posted Oct 13 2009 10:05pm

This black bean stew is warming and comforting, just perfect for a blustery fall day. I like to serve it over cooked quinoa topped with a cilantro and cabbage slaw (recipe to follow). It just feels better to eat something raw with a cooked meal. I always feel my meals are better digested this way.

The great thing about this soup is that it is tomato-free. I love tomatoes and put them in nearly all of my soups and stews, though I know some people need to avoid them. With this recipe I use fresh lime juice to provide the acidity.

Tom made a very large pot of this black bean stew last week. I actually wanted to post it then but didn't even have a second to take a photo and get on the computer. Now that I am back from my trip to San Francisco I had a chance to make it again today and now share it with you.

Chipotle Black Bean and Yam Stew with a Cilantro Cabbage Slaw

This soup is so easy to prepare, especially if your black beans are already cooked. I personally like to add extra spice to my bowl, the 1/2 teaspoon I use in the recipe is only enough to add a little flavor and spice. I use this amount so my kids will eat it, anything more and it would just be too spicy for them. Use about 4 cans of black beans if you don't have any cooked beans on hand. If you do it this way be sure to save the liquid from the beans and use that as part of the liquid called for in the recipe. The soup will turn out better if you use more bean cooking liquid rather than water.

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
2 to 3 teaspoons Herbamare or sea salt
2 medium yams, peeled and diced (about 4 cups)
4 cloves garlic, crushed
6 cups cooked black beans
4 cups water or bean cooking liquid
1 medium red bell pepper, diced
the juice of one lime (about 2 to 3 tablespoons)

Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes. I usually like to add a few dashes of salt at this point.

Then add the spices, Herbamare, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). I always prefer to use mainly bean cooking liquid. Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams.

Then add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice.

Cilantro-Cabbage Slaw

4 to 5 cups thinly sliced Napa cabbage
2 cups chopped cilantro
2 to 3 green onions, sliced into thin rounds
the juice of one lime
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon Herbamare

Place all ingredients into a medium-sized mixing bowl and toss together. Be sure to make only what you will eat with you meal. Otherwise it will become soggy and unappealing for your next bowl of stew. (The stew gets better as it ages, this doesn't).

Top your stew with a large spoonful or two of the slaw. Tom and I usually fight over the last of it in the bowl! Enjoy! :)

And now the winner of the Coconut Sugar Giveaway..... Stephanie Mckenziewho said...Thanks for posting on the coconut sugar, I had been wondering how it tasted and baked. Also thank for your wonderful, healthy dishes! The winner was selected at random though she happens to be the very first person out of 99 who commented. Congratulations! Could Stephanie please send me an email with your mailing address. Thank you everyone for participating! :)

Other warming soups and stews:

Other News:
Tom was recently on the Voice America Internet Talk Radio again speaking this time on Vitamin D. If you would like to listen to the show and get the most up-to-date research you can follow this link.

Tom will be speaking on Detoxification at this year's International College of Integrative Medicine conference in Grand Rapids, MI, October 2 - 4.

Tom and I were both invited to be part of Wordstock, the Portland Literary Festival, October 8 - 11. This year's theme is food.

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