Ingredients with Measurements:
- 1 pound of sweet potatoes, peeled and diced
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced carrots
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 can of diced tomatoes (14.5 ounces)
- 1 can of black beans, drained and rinsed (15 ounces)
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of chopped fresh jade vine leaves
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, celery, and carrots to the pot and sauté for 5 minutes, or until the vegetables are soft.
3. Add the minced garlic to the pot and sauté for an additional minute.
4. Add the diced sweet potatoes, vegetable broth, diced tomatoes, black beans, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot.
5. Bring the stew to a boil and then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the sweet potatoes are tender.
6. Stir in the chopped jade vine leaves and cook for an additional 5 minutes.
7. Serve the stew hot, garnished with additional jade vine leaves if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 38g
Protein: 8g
Fiber: 10g
Sugar: 9g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- Instead of jade vine leaves, you can use spinach or kale.
Variations:
- Add diced chicken or tofu for extra protein.
- Add a diced jalapeño pepper for extra heat.
- Use vegetable or chicken stock instead of vegetable broth.
Tips and tricks:
- To save time, you can use canned sweet potatoes instead of fresh.
- If you don't have smoked paprika, you can use regular paprika instead.
- If you don't have dried oregano, you can use dried thyme or basil instead.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or cilantro
- A dollop of sour cream or plain Greek yogurt
- Shredded cheddar cheese
Pairings:
- Serve the stew with a side salad or a slice of crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa or brown rice
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender to avoid any foodborne illness.
Food history:
- Jade vine is a tropical plant native to the Philippines and is known for its beautiful blue-green flowers.
Flavor profiles:
- This stew has a sweet and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the stew hot with a side of crusty bread or a salad for a hearty and healthy meal.
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