Tuesday, November 17, 2015

Sweet Potato, Mixed Bean and Hominy Stew

From the kitchen of One Perfect Bite...It was damp and rainy today. That kind of weather always draws me to the kitchen where nothing but homemade bread and soup seems to satisfy my pioneer spirit. I love the smell of yeast and sweating onions and a thick soup or stew seems perfect for days like these. I didn't want to venture out, so tonight's concoction was conjured using pantry and refrigerator stock that I had on hand. I was happily surprised by what I was able to create. Even the Silver Fox, who is a committed carnivore, voiced no complaints about this vegetarian stew. It is a hearty rib sticker and I love the sweetness of the potatoes that are used in its preparation. They balance the heat that comes from the chipotles in the canned tomatoes I used and they add wonderful color to the finished stew. The dish takes about 30 minutes to get from the stove to the table and other than a knife for chopping, you'll need only a can opener to finish the stew. This is great rainy day food and it's a nice recipe to have in your hopper as winter moves in. Here is how this simple vegetarian stew is made.

Sweet Potato, Mixed Bean and Hominy Stew...from the kitchen of One Perfect Bite inspired by Stephanie at Eat Drink Love

2 tablespoons olive oil
1 small yellow onion, finely diced
2 medium sweet potatoes, peeled and diced into 1-inch pieces
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 teaspoons chili powder
2 teaspoons ground cumin
salt and pepper
1 (15 ounce) can unseasoned black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can hominy, drained and rinsed
1 (15 ounce) can petite diced tomatoes with chipotles
3-4 cups vegetable broth
2 tablespoons masa or cornmeal
1 tablespoon unsweetened cocoa powder

1) Heat olive oil in a stockpot set over medium heat until it shimmers. Add onion and cook for 2-3 minutes. Add peppers. Stir in the chili powder and cumin and season with salt and pepper. Cook for about 4-5 minutes, stirring every so often. Add black beans, pinto beans, hominy and diced tomatoes. Pour in 3 cups of the vegetable broth and slowly add cocoa powder and masa, stirring until smooth well-combined. Add sweet potatoes and bring to a boil. Lower heat and simmer, covered, until potatoes are tender, about 15 minutes. Adjust seasoning, adding more salt and pepper as required to taste. Serve with sour cream, cheese, avocado, or fresh cilantro or green onion. Yield: 6 servings.

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My Life in the Charente said...

Mmmm love sweet potato but hominy is a new one on me don't think we can get it here. Have a good week Diane

Alicia said...

Another great recipe Mary! You make it sound so easy.

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