Black bean stew with purple sweet potatoes

Black bean stew with purple sweet potatoes. Fresh red onion, Raw garlic, Fresh purple-fleshed sweet potato, peeled.

Dr. Michael Greger & Robin Robertson

20 + 40 min · 4

Ingredients

• 150 g Fresh red onion
• 6 g Raw garlic
• 500 g Fresh purple-fleshed sweet potato, peeled
• 120 g Raw red bell pepper
• 585 g Water
• 510 g Cooked black beans, no salt
• 411 g Canned tomatoes, no salt added
• 12 g White miso paste
• 200 g Mango
• 30 g Fresh coriander leaves

Preparation

1. Chop onion and garlic. Cook onion in 45 g water, covered, for 7 minutes; add garlic and cook 2 minutes more. Dice peeled sweet potatoes and pepper.
2. Add sweet potato, pepper and 480 g water. Bring to a boil, cover and simmer gently for about 25 minutes, until the sweet potato is tender.
3. Dissolve miso in the remaining 60 g hot water. Add cooked beans, tomatoes with their liquid and miso; simmer 5 minutes. Add diced mango for 1 minute, stir in coriander and serve.