Black Bean & Sweet Potato Stew with Dark Chocolate
Parry Marsh
- Recipe yield
- 2 servings
- Total time
- 35 minutes
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 green pepper, sliced
- 3-4 sun dried tomatoes, sliced (if they’re the dry ones, rehydrate in warm water first)
- 2 medium potatoes, cubed — no need to peel, unless you want to
- 1 medium sweet potato, cubed — no need to peel, unless you want to
- 1 cup of cooked black beans
- 2 cups of boiling water
- 2 tsp paprika
- 1 tsp cumin
- 2-3 squares of very dark vegan chocolate
- Vegan sour cream, to serve
- 2 tbsp fresh cilantro (or coriander), chopped
Instructions
- Fry the onion and garlic in the oil until soft.
- Add the pepper and fry for a minute or two.
- Add the tomato and fry for another minute or two.
- Add the potato, sweet potato, black beans, water, spices and chocolate. Bring to the boil, reduce the heat and cover.
- Simmer until the potatoes are thoroughly cooked — 10-15 minutes — and even breaking down a little. The whole dish should have reduced and thickened somewhat.
- Serve with rice and garnish with the sour cream and cilantro.
- Want to add even more nourishing plant-based protein to this dish? This recipe for vegan ground beef would make a delicious addition, you could even try making your own! It is great for meal prep, so if you make some ahead of time and keep it in the freezer, all you need to do is add it to your stew as it’s cooking!