Baked Yams Topped with Black Bean Stew

Okay, prepare yourself for some yummy goodness!  I'm about to share one of our new favorite recipes, and you will {hopefully} love it!  It does take a little bit of extra time, but it is far and away worth it!  Just made it again last night for company, so I thought I would share with you too.

Source

Ingredients:

4-5 small to medium yams
1 tbsp oil (coconut, olive or canola)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups cooked black beans
1/2 tsp dried oregano
3 cups water
1 tbsp "Better than Bouillion" broth mix (Walmart has it)
1/2 cup brown rice, short or long grain, uncooked
1 1/2 tsp salt
1 tbsp apple cider vinegar
1 tbsp sugar (optional, but I do include coconut sugar)

Preparation:

Baked Yams
Preheat the oven to 375.  Scrub the yams, then poke them all over with a fork and rub them with a tiny bit of oil, so they are just shiny.  Place them on a baking sheet and bake for 45-60 minutes.  They are done when you poke them with a metal fork and the tines slide in easily.  You can bake these potatoes up to two days in advance and refrigerate them.  They can be reheated in the microwave or oven.  Consider baking a few extra when you make these to top with more black bean stew (there is usually leftovers) or other chili for a meal later in the week!

Cuban Black Bean Stew
While the yams are baking, heat the oil in a medium soup pot over medium hight heat.  When the oil is hot, add the onion and saute until translucent, 3-5 minutes.  Stir in the bell pepper and garlic and cook for an additional 3 minutes, until peppers begin to soften.  Add the black beans, oregano, water, broth mix, rice, and salt.  Stir to mix.  Cover, bring to a boil over high heat, then reduce heat to a simmer.  Simmer for 35 minutes, then test the rice for doneness.  Simmer another 5 minutes if needed.  Turn off the heat, add the cider vinegar and the sugar, if using.  Taste and adjust seasonings.

To serve, slice each yam open lengthwise.  Break up the flesh of the yam with your fork a bit.  Ladle half a cup of stew over each yam.

Delicious Additions and a Variation
Chopped cilantro, sour cream, grated Monterey Jack or cheddar cheese, sliced green onions, lime wedges (my fave); serve on the side in separate bowls for diners to add to taste.

This recipe also works well with baked russet potatoes in place of yams.

Recipe is from the Common Ground Food Co-Op in Illinois.  Thanks Aunt Ruth, for sharing!

Enjoy and share your results!!


Ruth