buffettgirl
Cathlete
I had this for dinner tonight and it was pretty tasty. It's from the moosewood restaurant cookbook, Simple Suppers.
Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15 oz can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup chopped fresh cilantro
1 15 oz can of butter beans or black beans, drained
flatbread (tortilla, lavash or pita)
plain yogurt or sour cream
Preheat oven to 450. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1 inch cubes. Seed the peppers and cut into 1 inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2 - 3 quart baking dish, stir in the tomato sauce and the beans, and return to the oven until hot, about 10 minutes.
A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with the warm flatbread on the side.
Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15 oz can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup chopped fresh cilantro
1 15 oz can of butter beans or black beans, drained
flatbread (tortilla, lavash or pita)
plain yogurt or sour cream
Preheat oven to 450. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1 inch cubes. Seed the peppers and cut into 1 inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2 - 3 quart baking dish, stir in the tomato sauce and the beans, and return to the oven until hot, about 10 minutes.
A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with the warm flatbread on the side.
