Spicy White Bean and Sweet Potato Stew
with Collards
Recipe By :Robin Robertson (adapted to remove oil)
Submitted by: Susan
Serving Size : 6
Here's a recipe I adapted slightly from Robin Robertson's new crockpot book
(1 tbsp. olive oil removed). It's delicious and it makes a lot!
1 medium yellow onion -- chopped
1 small red bell pepper -- seeded and chopped
2 cloves garlic -- minced
1 pound sweet potatoes -- peeled and cut into 1-in chunks
1 hot chili pepper -- (optional)
1 teaspoon fresh ginger root -- peeled and grated
1 14.5 oz can diced tomatoes -- with juice
3 cups white beans, cooked -- (cannelini or other, may use 2 cans)
1 teaspoon light brown sugar -- or a natural sweetener
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetable broth, fatfree
salt and pepper -- to taste
2 cups collard greens -- chopped
Heat a large non-stick skillet over medium heat. Add the onion, bell pepper,
and garlic. Cover and cook, stirring often, until softened, about 5
minutes. Check often to prevent burning.
Transfer the mixture to a 4 to 6 quart slow cooker. Add the sweet potatoes,
chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and
stock; season with salt (if desired) and pepper, cover, and cook on Low for 4 to
6 hours.
Close to serving time, cook the collard greens in simmering water until they
are tender. Stir them into the crock pot. Taste to adjust the seasonings.
(At this point I added about the same amount of allspice and cumin as the
directions called for --in other words, I used twice as much). Remove the bay
leaves and serve.
Source:
"Fresh from the Vegetarian Slow Cooker"
Per serving: 219 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g
Protein; 44g Carbohydrate; 0mg Cholesterol; 23mg Sodium
NOTES : This stew is colorful and full flavored, thanks to a host of
vegetables and seasonings. I like to cook the collard greens separately to avoid
any bitter taste in the stew. Because sweet potatoes break down easily, it's
important not to cook this stew too long. For a mild, yet still
flavorful, version, eliminate the hot chile.
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