Fall is perfect for bean-stews.
So are weekends. You can make up a big batch for the week ahead. It only gets better! Beans are nourishing – so are roots, what more do you want other than maybe a dash of fire from the chili. You don’t need a lot of time for this one since it is made with canned beans. Choose cans without BPA!
- Aduki and pinto beans were used here…but any bean will do – 2 cans for 4-6 people
- 2 yams
- 1 sweet potato
- 1 large onion
- 3 cloves of garlic
- 2 chili peppers
- fresh ground pepper or whole pepper corn
- sea-salt to taste
Makes 4-6 portions
Chop and sauté the onion first in a little cooking oil in the pot. When it seems to need more liquid, add a dash of sea-salt. Stir and then add a little water, just to lift the onion of the bottom of the pot.
Add garlic and stir for just a tad longer along with chopped chili pepers and whole or ground peppercorn.
Then add the roots cubed and 2 cups of water or just enough to cover the roots.
Bring to a boil and simmer for 30 min.
Add the canned beans and cook for an additional 15-20 min.
Add sea-salt to taste
Served with either gluten free crackers or sourdough bread (not gluten free)