This winter it seems like we’ve always got a few yams on hand. So far they’ve inspired the Golden Provence Winter Stew, which has become a quick favorite, but I recently had several chilies on hand as well as a large quantity of black beans we’ve been trying to find more uses for. With these ingredients on hand I came up with this delicious, warm stew inspired by Cuban flavors.
The Stuff
- 2 medium yams, diced small
- 3 cups cooked black beans
- 1 large yellow onion, 1/4″ dice
- 3 cloves garlic, minced
- 2 medium green bell pepper, 1/4 dice
- 1 Ancho/Pasilla pepper, 1/4″ dice
- 1/2 t cumin seed
- 1 15oz can crushed tomatoes
- 1 15 oz. can diced tomatoes
- 2.5 T tomato paste
- 5 cups water
- 1 T ground cumin
- 1 T dried oregano
- 2 bay leaves
- 1/4 t cayenne
- 1/4 t ground coriander
- 1/2 t sweet smoked paprika
- 1 bunch collards, cut up small
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh parsley leaves
- 1/2 cup fresh lime juice
T
he Making
Heat a 8-quart stock-pot to medium-high heat and then lightly spray with Canola oil. Add cumin seeds and toast until fragrant, about 2 minutes or less. Add onion into the pot, lightly spritz with oil and saute 5 minutes, until onions become translucent. Add garlic and saute with onions another 5 minutes before adding all of the diced chilies. Saute all together another 5 minutes.
Add tomatoes, yams, dried herbs & spices and water to the pot. Bring to boil, reduce heat, and simmer for 35 minutes, or until yams are tender. Add collards and tomato paste and stir in. Simmer for 15 minutes before adding in the fresh herbs and lime juice. Simmer for 5 more minutes before serving.
10 Servings
Nutritional Info
Serving Size: 2 cups
Calories: 191
Total Fat: 1 g
Sodium: 81 mg
Carbohydrates: 41g
Dietary Fiber: 8 g
Sugars: 3 g
Protein: 7 g