Navajo Stew
Navajo Stew
What you need:
- 2 medium sweet potatoes
- 2 red or green bell peppers
- 1 large onion
- 4 garlic cloves, minced
- 2 TBLS of vegetable or olive oil
- 1 TBLS of ground cumin
- 1 TSP of salt
- 1/4 TSP of black pepper
- 1 15-ounce can of tomatoes, chopped
- 1 TBLS of canned chipotles in adobo sauce (Look in your ethnic food section around the taco stuff)
- 1/2 cup of chopped fresh cilantro or parsley (using parlsey will change the flavor, but it works in a pinch and tastes good)
- 1 15-ounce can of butter beans or black beans, drained
- Flatbread (tortillas, lavash, or pita
- Plain yogurt or sour cream
What you do:
- Preheat oven to 450 degrees. Lightly oil a baking sheet
- Peel the sweet potatoes and cut, into 1-inch cubes.
- Stem and seed the peppers and cut into 1-inch peices.
- Peel the onion and cut it stem to root end into thin wedges.
- In a bowl, toss the vegetables with garlic, oil, cumin, salt, and pepper.
- Spread on the preparedbaking sheet and roastin the oven for abot 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 roas, puree the tomato, chipotles, and cilantro in a blender until smooth.
- Set aside tomato mixture.
- When vegetables are tender put them into a 2-3 quart baking dish and stir in the tomato mixture and add the beans.
- Return to the oven until hot, about 10 minutes.
- Warm the bread in the oven, serve teh stew in bowls and top with yogurt or sour cream.
Enjoy!
