Black Bean Stew with Purple Sweet Potatoes
Diced mango adds color and a touch of sweetness to this stew. Make it as spicy as you like, adding more or less jalapeño, or none at all. If you can't find fresh mango, you can substitute thawed frozen mango. You can also swap in another type of sweet potato if purple ones are unavailable.
Servings 4
Daily Dozen 
Ingredients
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 2 large purple sweet potatoes, peeled and cut into ½-inch (1-cm) dice
- 1 medium red bell pepper, cored, seeded, and diced
- 1 small jalapeño, seeded and minced (optional)
- 2 cups Vegetable Broth 2.0 or water
- 3 cups salt-free black beans, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
- 1 (14.5-ounce) BPA-free can or Tetra Pak salt-free diced tomatoes, undrained
- 2 teaspoons white miso paste
- ¼ cup hot water
- 1 ripe mango, peeled, pitted, and diced
- ½ cup chopped fresh cilantro
Instructions
- In a large pot, heat a few tablespoons of water over medium heat. Add the red onion, then cover and cook until softened, stirring occasionally, about 7 minutes. Stir in the garlic and cook another 2 minutes. Add a little more water, if needed, to prevent the onion and garlic from sticking to the bottom of the pot.
- Add the sweet potato, bell pepper, jalapeño (if using), and Vegetable Broth 2.0. Bring to a boil. Lower the heat to medium-low, cover, and simmer until the sweet potatoes are tender but still firm, about 25 minutes.
- Blend together the white miso paste and hot water.
- Stir in the beans, tomatoes in their juice, and miso mixture, then simmer gently, uncovered, until heated through, about 5 minutes. Add the mango and cook for 1 more minute, then stir in the cilantro and serve hot.
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