It’s always amazing to me how I can throw a dozen things into a pot, and a magical meal comes together!
In this Colombian-inspired black bean stew, the combination of oregano, cumin, and ginger (which I wouldn’t have thought to put together) gives a rich, grounding, and deeply satisfying flavor to the beans.
Toss in some sweet potato tidbits and fresh greens, and you have a complete, nourishing dinner. I hope you love it!
- Splash of olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 small sweet potato, cubed
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1/4 tsp ginger
- 1 can black beans, rinsed and drained
- 1 cup tomato sauce
- 1 tsp nutritional yeast
- 1 tsp coconut sugar
- 1 small bunch of your favorite greens, chopped
- Salt and pepper to taste
In a medium pan over medium heat, add the olive oil, onions, garlic, sweet potatoes and spices. Stir and cook for a few minutes until it gets nice and soft and fragrant.
Next, add in the beans, tomato sauce, nutritional yeast, and coconut sugar. Bring to a gentle boil, then reduce the heat to low and simmer for 5-10 minutes.
Finally, mix in the greens. Taste and adjust for salt and pepper. Turn off the heat and serve warm.
“You must love in such a way that the person you love feels free.“
– Thich Nhat Hanh