Black Bean & Yam Stew

This recipe is adapted from Itchy Little World for Black Bean & Yam Stew with Cilantro Cabbage Slaw.  I didn't make the slaw, because I honestly forgot it was part of the recipe when making my grocery list.  So, here is the stew recipe with a couple of minor adjustments from me.


2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
2 to 3 teaspoons sea salt
2 medium yams/sweet potatoes, peeled and diced (about 4 cups)
3-4 teaspoons minced garlic
3 15oz. cans organic black beans and their juices
1 cup water
1 medium red bell pepper, diced
the juice of one lime (about 2 to 3 tablespoons)


Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions with a little salt and saute for 5 to 7 minutes.


Then add the spices, additional sea salt, yams, and garlic and saute a minute or two more. Add the black beans and water. Simmer uncovered 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.


I served this with Tortilla Chips & Tomato Free Guacamole on the side.