I heart food. So I've hired myself as food columnist for A Latte Talk's Foody Fridays!
I will write about all things food.
Usually simple, sometimes extravagent. Usually heavy on the vegetables, sometimes meat and potatoes. Usually using healthy fat, sometimes using heavy whipping cream.
I'm no Pioneer Woman, so you won't be getting step by step directions with pictures. Sorry. In fact, today I don't even have a picture for you. Shame on me. I will do better next time.
This dish is really delicious, it's healthy, it's simple to make, it's vegetarian yet filling (even my meat and potatoes husband filled up on it). And it's tasty.
Black Bean and Sweet Potato Ragout
2-3 large sweet potatoes
1 can black beans, drained and rinsed
1 pint quartered grape tomatoes
6 T olive oil, divided
2 cloves (or more, muwahaha) garlic, minced
1/2 red onion, finely chopped
32 oz vegetable broth
13.5 oz can crushed tomatoes
1 C frozen corn
1 T chili powder
1 t cumin
2 T honey
Tabasco to taste (if you like it hot)
Peel and cube sweet potatoes. Place in baking dish coated with 3 T olive oil and roast for about 30 minutes until soft but not mushy. In stock pot saute garlic and onions in 3 T olive oil until translucent. Add everything together and cook for about 20 minutes.
Serve over baked polenta* or brown rice, with fresh avocado and cilantro.
*to bake polenta, slice and coat lightly with olive oil, place on a stoneware pan, and bake at 400 for 10-20 minutes, turning once, until crispy.