Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles

4.1(83)

Here, sautéed polenta triangles add another dimension to a southwestern-style stew.

by Epicurious·published 2004-08-20

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Servings

Serves 4

Total time

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Calories / serving

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Ingredients (15)

serves

2 tablespoons olive oilolive-oil
2 cups finely chopped onionsonion
2 tablespoons minced fresh gingerginger
2 teaspoons chili powderchili-powder
1 1/2 teaspoons ground cumincumin
1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
2 cups orange juiceorange-juice
2 tablespoons minced garlicgarlic
2 15- to 16-ounce cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, choppedbell-pepper
Sour cream (optional)
Avocado slices (optional)avocado
Orange wedges (optional)orange
Polenta Trianglespolenta

Instructions (3 steps)

01Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.

02Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)

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