Winter is still here, no one can deny that. Some people I know struggle with winter, while others I know love it. I am somewhere in between. There are days that I curse winter, and others where I am amazed by its beauty. Although I can’t deny the allure of warm weather all year round, there is much to be appreciated about winter. One of them is making and eating heart warming stews like this black bean, yucca and plantain stew.
This particular stew creation came about because my girlfriend and I were obsessed with making a particular recipe over and over again, because it was so delicious, pretty easy to make, and always provided us with plenty of leftovers for lunch.
The beauty of a big pot of stew, or what we like like to call stoup (a cross between soup and stew) is that there is always enough for a few more meals, which makes life easier. The stoup recipe we kept making over and over was very similar to this Yucca, Sweet Potato, and Chickpea Coconut Curry Recipe although not exactly the same. We often added plantains, but really it simply depends on what we have on hand.
Since we were making the dish so often I decided to make something with similar ingredients but different. The result was this black bean, yucca, and plantain stew. I can’t say I love it as much as the original stoup, but it was still delicious and incredibly warming. Just the type of dish I love to eat on a cold winter’s day.
What is your favourite hearty and warming winter dish that helps you get through winter?
- 1-2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 fresh green chilli pepper, seeds removed and chopped
- 700g yucca, peeled and cut into bite size chunks (about 4 cups)
- 400g plantain, peeled and cut into bite size pieces
- 2 cups cooked black beans
- 1- 2 cups of corn, fresh or from can if not in season
- 3 cups low sodium vegetable broth
- 400 ml can coconut milk
- 1 teaspoon sea salt, or to taste
- freshly ground black pepper
- 2 tablespoons chopped cilantro, plus more for garnish
- Heat the oil over medium heat in a large pot. Add the chopped chili and fry for about 30 seconds.
- Add the onion, garlic, and salt. Saute for 5 minutes or so. Add the ground cumin and cilantro and cook for another minute.
- Add the plantain, yucca and broth. Bring to a boil, reduce heat to medium low and simmer for 20 minutes. You can grind some fresh pepper in at this point.
- Add the black beans and coconut milk and cook for another 10 minutes. If using raw corn from the cob add it now. If using cooked corn from a can, add it a few minutes before the stew is done cooking.
- Check that the yucca and plantain are cooked enough. Remove from heat and add the chopped cilantro.
- Adjust seasoning if necessary. Serve in bowls garnished with fresh cilantro.
Powered by Facebook Comments