4 cups sweet potatoes (yellow, orange, or Okinawan or a combination), peeled and cubed
1 can (14-15 oz.) sweet corn
1 can (14-15 oz.) black beans or Great Northern white beans, drained and rinsed
1 can (14-15 oz.) diced tomatoes or fired roasted diced tomatoes
1 c. red onion diced
1 tsp. salt
2 T. cumin
1 T. chili powder
4-5 cups vegetable or chicken stock
2/3 c. uncooked quinoa or previously cooked Freekeh or any preferred grain
garlic to taste, 2 fresh, minced, or dehydrated garlic (1/8 tsp. = 1 clove)
1 c. chopped kale or spinach
minced jalapeño,to taste
After cooking, add:
2 T. lime juice
Additional salt, to taste (I added 1/4 tsp.)
Instructions if you’re using a slow cooker:
The original recipe from Sweet Peas and Saffron specifies using a slow cooker. Place all ingredients in the base of a 5 quart slow cooker. Cook on low for 8 hours.
If you’re NOT using a slow cooker:
Toss the sweet potatoes in olive oil with a little salt and pepper. Roast at 400 degrees until done but still slightly firm. Sauté the onion and garlic in olive oil until softened and aromatic. Then place all ingredients in a pot, bring to a boil, then cover and simmer for 20-30 minutes.
I’ve never made this using the slow cooker method. I have served it as soon as it was done and it wa tasty. But for an enhanced flavor, make the stew early in the day or the day before and reheat before serving.
This is a dish that invites experimentation — add greens and garlic and jalapeño or not, use different types of beans or grains or not.