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.
This is a dish I made for the first time years ago. I remember the day very well. It was a fall day and I was in the middle of creating this, what turned out to be incredible stew, when I received a phone call from my parents. They were in the area so I invited them over for lunch.
This was probably the first time I had my parents over to one of my apartments for a meal. The dish was a bit spicy for my mom which of course means my dad loved it.
I was excited to make this one. I woke up thinking about it one morning. The truth is with this recipe that I set out with a goal of trying to create that rich flavour one gets in a beef stew. I wasn’t trying to make beef stew without beef or replace the beef. I just wanted a hearty tasty, I mean really tasty warming feel good stew.
Eating this makes me happy and I hope it does the same for you.
Onions, carrots, celery = mirepoix. The foundation.
Building that flavour one step at a time. First your onions, carrots, celery, then your spices.
Just about half way and it is starting to look and smell really good.
Black beans with chipotle peppers. A match made in heaven.
A short video of the delicious action.
How do you make this awesome dish you ask? Well I am going to tell you of course.
Black Bean and Sweet Potato Orange Cocoa Stew
1 yellow onion, chopped
2 garlic cloves, finely chopped
1 carrot, diced
1 celery rib, diced
1 medium sweet potato, cut in chunks
1 can (540 ml) black beans, drained and rinsed
1/2 cup freshly squeezed orange juice
zest of half an orange
1 or 2 chipotle pepper in adobo sauce, finely chopped (comes in a can) – 2 if you like it hot and smokey
2 tbsp of the adobo sauce
2 tbsp olive oil or coconut oil
2 cups boiling water
1 cup fresh coriander, finely chopped
1 avocado for garnish, cut in chunks (optional)
salt and pepper to taste
1 dried chili, crushed
1/2 teaspoon cumin seeds
1/2 tsp ground coriander
1 tsp cocoa powder
1/2 tsp oregano
1. In a large pot or dutch oven sauté your onions, garlic, carrots and celery in the olive oil for 5 minutes until they begin to soften. You can add a little salt and pepper at this point. 3 twists of the grinders for each will do.
2. While you veggies are sautéing mix your spices in a mortar and pestle and grind together. Once the veggies are ready add the spices and cook for another 2-3 minutes.
3. Add your beans, sweet potato, chipotle pepper, adobo sauce. Mix everything together and cook for 2-3 minutes.
4. Add the orange juice and stir around for 30 seconds. Add the water.
4. Cook for 25- 30 mins stirring occasionaly. If during cooking you feel you need to add more water go ahead. A little bit at a time.
5. Remove from heat. Add chopped cilantro and orange zest.
6. Serve in bowls topped with a few pieces of avocado.
serve in bowls with brown rice or organic corn tortillas
Serves 2 (maybe 3)
Enjoy the smokey goodness. This one is money in the bank.
Welcome to Health is Happiness! My name is Kieran. I am a foodie who loves to eat and cook plant-based whole foods. Health is Happiness is for those of us that love great tasting food but also want to eat healthy. You will find recipes, videos and more. Enjoy!