Nutritional Wisdom with Carly Pollack

Tropical Black Bean Stew

1 tbsp grapeseed oil
1/2 large onion, diced
1 clove garlic, minced
1 medium sweet potato, diced
1/2 medium orange bell pepper, diced
1/2 large tomato, diced
1/4 cup filtered water
1/2 small green chili pepper
1 can black beans, drained and rinsed
1/2 medium mango, peeled and diced
1/2 medium banana, cut into 1/2-inch slices
1/4 cup cilantro, chopped
sea salt, to taste
1 cup cooked quinoa

In a large soup pot, heat oil over medium heat and add onion. Cook until softened, about 4 minutes. Stir in garlic and cook another 3 minutes. Stir in sweet potato, bell pepper, tomato, chili, and water; bring to a boil. Reduce heat to low, cover, and simmer until sweet potato is tender, but not soft, about 10 to 15 minutes. Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and banana and cook 1 minute more, until heated through. Stir in cilantro and salt. If desired, serve over steamed quinoa.

2 Servings