Chipotle Black Bean and Yam Stew
Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion chopped
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon chipotle chili powder
2 teaspoons sea salt
2 small yams peeled and diced (about 4 cups)
4 cloves garlic crushed
4 cans black beans (with liquid)
3-4 cups water
1 red bell pepper diced
Juice of 1 lime
Directions:
Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes. Add a few dashes of salt.
Then add the spices, salt, yams, and garlic and saute a minute or two more. Add the black beans with liquid and water. Simmer for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams.
Then add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice.
Cilantro Lime Slaw
6 cups thinly sliced green or red cabbage
½ cup chopped cilantro
3 green onions sliced into thin rounds
4 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
Directions
Place the cabbage, cilantro, and green onions into a medium-sized mixing bowl and toss together.
Whisk the lime juice, olive oil, and sea salt together in a small bowl. Pour over salad and toss together. Top each bowl of soup with a generous serving of this slaw. The rest can be stored in the fridge for about 3 days.
*TIP: Along with the slaw, I like to top this soup with diced avocado and a dollop of sour cream. The chipotle chili powder makes this recipe in my opinion. If you don’t have any, it can be found in most grocery stores.
*Recipes adapted from Nourishingmeals.com
