Black Bean Stew

jalapeño collard slaw, cornbread, honey butter

STARS

Slow-roast garnet sweet potatoes until tender and fold them into a hearty black bean stew seasoned with cumin and smoked paprika in a rich tomato base. Serve it with a large piece of cornbread and honey-whipped butter. For cool crunch, jalapeño collard green coleslaw adds some freshness. You can eat it solo or spooned over the stew.

Difficulty Level

Total Time: 30 minutes

Active Time: 15 minutes

Ingredients

Black Bean Stew

2 yams, peeled and diced
2 tablespoons olive oil, divided
1 yellow onion, diced
2 garlic cloves, minced
1 red bell pepper, sliced thinly
1 teaspoon cumin
½ teaspoon smoked paprika
1 chipotle pepper in adobo, diced or puréed in a blender
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, drained and rinsed
1 cup water
Cornbread, for serving

Collard Green Slaw

2 tablespoons whole grain mustard
¼ cup apple cider vinegar
1 tablespoon sugar
½ teaspoon salt, to taste
½ teaspoon pepper, to taste
½ cup mayonnaise
2 carrots, cut into matchsticks or thin disks
1 jalapeño pepper, deseeded and minced
1 bunch collard greens, sliced thinly.

Honey Butter

½ stick unsalted butter, at room temperature
½ teaspoon kosher salt
1 tablespoon honey
¼ teaspoon cayenne pepper

Directions

Preheat the oven to 400°F.

Add the yams to a baking sheet, toss with 1 tablespoon olive oil, salt and pepper and roast until browned in spots and fork-tender, about 20 minutes.

Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, garlic, and pepper and cook until tender, about 5 minutes.

Stir in the cumin, paprika, chipotle purée and tomatoes and bring to a simmer.

Stir in black beans, salt, pepper and water, return to a simmer and cook, uncovered, for 10 minutes. Stir in the roasted yams.

For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens.

Place the butter ingredients in a food processor and blend until combined.

To serve, divide the stew between bowls. Serve with collard green slaw and cornbread and honey butter on the side.

Black Bean Stew

jalapeño collard slaw, cornbread, honey butter

STARS

Difficulty Level

Total Time: 30 minutes

Active Time: 15 minutes

Servings: 4

Ingredients

Black Bean Stew

2 yams, peeled and diced
2 tablespoons olive oil, divided
1 yellow onion, diced
2 garlic cloves, minced
1 red bell pepper, sliced thinly
1 teaspoon cumin
½ teaspoon smoked paprika
1 chipotle pepper in adobo, diced or puréed in a blender
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, drained and rinsed
1 cup water
Cornbread, for serving

Collard Green Slaw

2 tablespoons whole grain mustard
¼ cup apple cider vinegar
1 tablespoon sugar
½ teaspoon salt, to taste
½ teaspoon pepper, to taste
½ cup mayonnaise
2 carrots, cut into matchsticks or thin disks
1 jalapeño pepper, deseeded and minced
1 bunch collard greens, sliced thinly.

Honey Butter

½ stick unsalted butter, at room temperature
½ teaspoon kosher salt
1 tablespoon honey
¼ teaspoon cayenne pepper

Directions

Preheat the oven to 400°F.

Add the yams to a baking sheet, toss with 1 tablespoon olive oil, salt and pepper and roast until browned in spots and fork-tender, about 20 minutes.

Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, garlic, and pepper and cook until tender, about 5 minutes.

Stir in the cumin, paprika, chipotle purée and tomatoes and bring to a simmer.

Stir in black beans, salt, pepper and water, return to a simmer and cook, uncovered, for 10 minutes. Stir in the roasted yams.

For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens.

Place the butter ingredients in a food processor and blend until combined.

To serve, divide the stew between bowls. Serve with collard green slaw and cornbread and honey butter on the side.