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.



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