This recipe was shared by one of my Food for Life participants at our final class potluck celebration. Everyone raved. Blending of beans with sweet potatoes, oranges, seasonings and kale had me craving for more. With some changes and additions to the dish, its nutrition powerhouse went up a few more notches. Enjoy over rice, millet, quinoa; the choices are endless.
Recipe makes 8-12 servings
- 2 T minced fresh ginger
- 1/2 cup tomato puree or crushed tomatoes
- 4 cups chopped kale,
- 2 cans organic black beans, drained and rinsed
- 1 large sweet potato, peeled and shredded (about 4 cups)
- 1 medium sized navel oranges, organic or washed well; trim the stem end, and cut orange into quarters
- 3 fat garlic cloves, minced or pressed
- 8 cups low sodium vegetable broth
- 1/2 cup chopped fresh cilantro (optional) ** I find many folks dislike cilantro. I always leave it as an option.
- 1 T sriracha
- 2 tsps sea salt (optional)
- 7 thin green onions, thinly sliced
Lightly saute, using water or veggie broth, the garlic and ginger.
Add the beans, sweet potato, orange, tomato puree, kale and broth. Cover, bring to a good simmer; uncover, lower the heat and simmer gently for 45 minutes. Make sure it maintains a gentle simmer!
When done remove the orange pieces, take out the pulp from the orange, chop and return to stew. Stir well.
Add the tablespoon of sriracha sauce to the stew, stir again.
Serve topped with sliced green onions and cilantro.