Two Day Magazine

Who says carnivores have all the fun?

Over the past few months I received lots of emails about suggested recipes of favorite foods to warm us as the nights become cooler. Fall is in the air, it’s time for comfort food. How about a nice Chipotle Black Bean Stew with a Cilantro Cabbage Slaw as a side? Yummy, right? Well, let’s get cooking!  

Ingredients:

• 2 - tablespoons olive oil

• 1 medium red onion, diced fine

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 teaspoon chipotle chili powder

• 3 teaspoons Kosher salt

• 4 cups of diced sweet potatoes

• 4 cloves of garlic finely diced

• 6 cups cooked black beans (be sure to drain and rinse)

• 4 cups water

• 1 medium red bell pepper, finely diced

• Fresh squeezed lime juice to taste

Directions for preparations:

1. Heat a large 6 or 8 quart pot over medium heat, add olive oil, add onions and sauté for 5 to 7 mins.

2. Add the spices, kosher salt, sweet potatoes, and garlic.  

3. Sauté for a few more minutes.

4. Add the black beans and water.

5. Simmer uncovered for 10-15 minutes or until sweet potatoes are barely tender but not yet cooked. Timing will depend on what size you dice your potatoes.

6. Add the diced peppers and simmer for 10 minutes more.

7. Taste and adjust salt and spices if necessary.

8. Remove from heat and add lime juice to taste.

Cilantro-Cabbage Slaw

• Shred a ½ a head of cabbage (good opportunity to buy a mandolin for the kitchen)

• Chop 1 large bunch of cilantro

• Slice 2 green onions.

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• Lime to taste

Place all ingredients into a medium-sized mixing bowl and toss together. Be sure to make only what you will eat with your meal. Bon appetit!

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