White Bean and Sweet Potato Stew

Sunday is a good Beanday. A day of rest. Maybe a few, but not too many errands. Hang out the rest of the day at home and make a pot of beans for the week.

This morning I was compiling a dried bean inventory so that I wouldn’t buy more of what I already have on hand. My beans are in various containers in the pantry and on the kitchen counter. Some packages of dried beans are unopened. My quick inventory told me I had green split peas, adzuki, black beans, black eyed peas, red and brown lentils, chickpeas, pinto, mayacabo, white beans, and an unidentified variety which I had to research to figure out I had Cranberry beans!

The white beans were stored in a plastic baggie and fearing they may have been in the pantry since the last time I made Wing and Leg Navy Bean Soup I thought I would cook them. After a triple rinse I quick soaked them (rinse, drain, pour boiling water over all and cover for one hour). Drain again, cover with fresh filtered water, a little onion powder, garlic powder, one bay leaf. Bring to a boil, reduce heat to super low, and simmer for several hours.

Now I had a pot of beans before deciding what dish to make. After exhausting the possibilities I decided upon a White Bean and Sweet Potato Stew. My inspiration came from the same source as Spanish Style Lentils. So if you’re a visual learner, here you go:

Here’s a link to the original recipe – https://spainonafork.com/spanish-white-bean-and-sweet-potato-stew-recipe/

Here’s what I’ll eating all week.

• 2 T olive oil
• 1/2 large sweet onion, diced
• 1 green pepper, diced
• 3 cloves of garlic, minced
• 2 carrots peeled and cut into chunks
• 1 cup canned stewed tomatoes
• dash apple cider vinegar
• 3 cups cooked white beans
• 1 large sweet potato peeled and cut into chunks
• 1 bay leaf
• 2-3 cups organic vegetable stock
• 1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika
• freshly ground black pepper and salt to taste

1. Heat the olive oil in a medium sized stock pot
2. Add the onion, bell pepper and carrot. Saute until the onion is translucent. Add garlic and both paprika powders. Saute briefly for about a minute.
3. Add the tomatoes, vinegar and simmer for five minutes. Break up the tomatoes with a wooden spoon. Continue to simmer until the mixture thickens.
4. Add the beans, sweet potato, and two cups of broth. Bring to a boil, then reduce heat to low. Simmer covered for around 30 minutes. Check and stir throughout this process and add more broth to desired thickness and to prevent sticking/burning of the stew.
5. When the potatoes are tender the stew is done. Season to taste with freshly ground black pepper and salt.
6. Makes approximately six large servings.

Now I need to figure out what to make with the butternut squash I baked in the oven.