Warm Black Bean and Sweet Potato Salad

Let me tell you something my Mom knows how to pick a recipe.  What I love about having her help with It’s All Delicious is that she finds things that I would possibly turn my nose up at and this is a perfect example.  I would have passed over the page that said Black Bean and Sweet Potato Stew.  But not Mom, nope the next thing I knew the kitchen was filled with wonderful smells of ginger, cumin and orange.  And talk about healthy?   Listen to this….230 calories, 10 grams of fiber 0grams of fat saturated or other and 9 grams of protein.   This was going to be her Mom’s Test Kitchen post but I stole it from her and am posting it in the Journal.  I’m picturing this as a great side salad in the summer when we have a Tex-Mex BBQ.  This would also be perfect with…wait for it….that’s right…CHICKEN!  I didn’t quite get the stew feeling with this, like I said, it had more of a healthy side feel for me.  This is SUCH a keeper.

Ingredients

Serves 8

2 medium onions finely chopped (about 2 cups)

2 large celery stalks finely chopped (about 1 cup)

3 tablespoons ginger, minced

3 teaspoons chili powder

2 teaspoons ground cumin

2 tablespoons garlic, minced

1 ½ pounds sweet potatoes, cut into ½ cubes

16oz freshly squeezed orange juice

2 poblano chilies, seeded and chopped

2 15oz cans of black beans, rinsed and drained

Olive oil

Heat a few tablespoons of oil in a large skillet over medium heat.  Add onions and celery and sauté until tender, about 10 minutes.  Add ginger, chili powder and cumin, stir for a few minutes.  Add sweet potatoes, orange juice, garlic and bring to a boil.  Reduce heat, cover and simmer until the sweet potatoes are tender.  Stir beans and chilies into mixture.  Cook for another 15 minutes, until beans are heated through.  Serve warm or at room temperature. 

Recipe adapted from The Baking Sheet, winter 2009

and

 stolen from my Mom!