bean and sweet potato stew

It’s a miraculous time of year where it seems like everything we love to eat is in season. We are harvesting beans, corn, squash, onions, potatoes and sweet potatoes. The delights of abundance help soften the raw knowing that the colder months are on their way.

We have been making these delicious stews and I wanted to share one of the recipes with you.

Enjoy!

BEAN AND SWEET POTATO STEW

You will need:

• 1 tablespoon olive oil

• 1 red onion, diced

• 2 cloves garlic garlic, chopped

• 2 medium sweet potatoes, chopped (about 3 cups)

• 2 cups cooked pinto or cranberry beans

• 1 teaspoon each: cumin and coriander

• 1/2 teaspoon cinnamon

• 1½cup vegetable or chicken broth

  Chop all the vegetables.

  Heat olive oil on a soup pot over medium heat.

  Reduce heat to low, add the onions and garlic and saute for 10 minutes, stirring frequently. Add water if onions are sticking to the pot.

  Next, add the sweet potatoes, beans and spices and mix to combine.

  Add the broth, bring to a boil, and reduce to low heat.

  Cover and cook for 20 minutes.