Cajun French: la patate douce (la pa-tat doos) – sweet potato
Laurie found a recipe for sweet potato black bean chili (http://bit.ly/1csOWxI) from Eating Well on Pescetarian Living Facebook Group. Immediately Laurie was interested; John not so much. But John was willing to give it a try. We adapted the recipe to our liking and it was a hit for both of us.
Mais C’est Bon!
Enjoy!!
Ingredients:
12 med/large shrimp, peeled and deveined with tails on
2 tsp avocado oil
3 cups sweet potatoes, peeled and chunked
1 onion, chunked
5 cloves garlic, smashed and rough chopped
1 jalapeno, seeded quartered and sliced
2 tbl chili powder
4 tsp ground cumin
¼ tsp cinnamon
¼ tsp salt
2 ½ cups vegetable stock
4 cups black beans with juice (about 1# dry)
1 14oz can fire roasted tomatoes
4 tsp lemon juice
½ cup rough chopped fresh cilantro
Cilantro leaves for garnish
Cook black beans according to package directions
Heat avocado oil to medium in dutch oven
Add sweet potatoes and onion
Sauté until tender, about 8 minutes
Add garlic and jalapeno, sauté 4 minutes
Add chili powder, cumin, cinnamon, and salt
Stir constantly about 30 seconds
Add vegetable stock and bring to a simmer
Cook covered and simmering 10-12 minutes
Add beans, tomatoes and lemon juice
Bring to a boil and then return to simmer
Simmer uncovered for about 30 minutes or until reduced to your liking
Remove from heat and stir in cilantro
Sauté shrimp in avocado oil until pink
Serve chili in bowls and garnish with cilantro leaves and sautéed shrimp
Accompany with cornbread
Note: We cooked the black beans, but you can use canned ones.
We think cinnamon enhances the flavor of cumin and oregano; it can be left out or use 1/8 tsp.
