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Gluten free southwestern black bean stew with sweet potato mash recipe

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I am not an indecisive person, if given a choice between a rock and a hard place I use my head and my heart, make a decision and then commit to my choice 100 percent. When there is a difference of opinion between my hubby and me, we settle it in an intelligent, sensible, mature manner – Rock, Paper, Scissors! 

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Gluten free southwestern black bean stew with sweet potato mash recipe

  1. 1. Gluten Free Southwestern Black BeanStew with Sweet Potato Mash Recipe===============================I am not an indecisive person, if given a choice between a rock and a hardplace I use my head and my heart, make a decision and then commit to mychoice 100 percent. When there is a difference of opinion between myhubby and me, we settle it in an intelligent, sensible, mature manner –Rock, Paper, Scissors!This particular gluten free recipe however left me uncharacteristicallyindecisive – I just can’t decide whether it is best eaten as a stew spoonedover mashed sweet potatoes or poured into a casserole dish, topped withthe sweet potato mash, baked and served as a vegan, Southwestern versionof Sheppard’s Pie.
  2. 2. In the end it was trying to come up with a name for the recipe that swayed meslightly. Technically a Sheppard’s Pie is made with lamb. When the same type recipeis made with beef, it is called a Cottage Pie. So what would I call a pie made withblack beans, vegetables and Southwestern seasonings? Ranchero Pie? Garden Pie?Nothing stuck me as having the right ring to it. The good news is you can serve iteither way or even both – which is what we did. The first time we ate it in the stewversion and then I turned the leftovers into individual pies that were easily reheatedin the oven or microwave – perfect for our busy weekend.Sometimes the secret to quick cooking is actually taking it slow. I started this recipewith a bag of Hurst Family Harvest Chipotle Lime Black Bean Soup Mix, let thebeans soak in the fridge for a day, simmered the beans unattended for a couplehours and then about 30 minutes before dinner I put some sweet potatoes on to boiland turned the soup into a savory, complex vegetarian stew by sautéingonions, corn, peppers and mushrooms and bringing it all together with a bit ofgluten free taco sauce.
  3. 3. While this dish seems to have brought out an indecisive quality to mypersonality, there is one thing I am totally certain about – I love this recipe! In fact, Ihave been eating it all weekend and have yet to tire of it.If you wish to turn this recipe into a Sheppard’s Pie type meal just pour the stewinto a baking dish, top with the mashed sweet potatoes and heat in a 400 degreeoven until the mixture is bubbly and the top started to brown (about 15 minutes).You can even prepare the pie ahead, cover with plastic wrap and refrigerate thenheat for about half an hour or so in the oven before serving.
  4. 4. Gluten Free Southwestern Black Bean Stew with Sweet Potato MashIngredients1 bag Hurst Family Harvest Chipotle Lime Black Bean Soup Mix5 pounds sweet potatoes (about 6 large) – choppedSalt & pepper2 tablespoons butter or dairy free butter substitute1 – 3 tablespoons milk or dairy free milk (optional)2 tablespoons olive oil1 medium onion, chopped1 red bell pepper, chopped1 poblano pepper, finely chopped8 ounces sliced mushrooms2 cups fresh or frozen corn kernels (if frozen, let thaw)¼ cup gluten free taco sauce1 tablespoon corn starch, tapioca starch or arrowroot powder
  5. 5. DirectionsPlace beans in a large bowl and cover by at least 2 inches of water. Let soak from8 – 24 hours in the refrigerator. Reserve the seasoning packet.Drain and rinse the beans, put in a soup pot with 6 cups water and the seasoningpacket. Bring to a boil, cover the pot, reduce the heat and let the beans simmerfor 2 hours or until tender and almost all of the liquid has cooked off.30 – 40 minutes before the beans are done place the chopped sweet potatoes ina large pot of cold, salted water. Bring to a boil and cook until tender, about 25minutes. Drain the water from the potatoes, return them to the hot pot andmash with a potato masher. Add the butter and salt and pepper to taste. If thepotatoes are not creamy enough, add a tablespoon or two of milk or dairy freemilk and mash to desired consistency.
  6. 6. Gluten Free Southwestern Black Bean Stew with SweetPotato Mash Recipe
  7. 7. While the potatoes are boiling, heat a large skillet over medium-high heat, addthe onions and cook until they start to soften, about 3 minutes. Add the bell andpoblano peppers and the sliced mushrooms. Cook, stirring often, until thevegetables have softened and are starting to brown, about 10 minutes. Add thecorn, cook for another minute then add the beans and any of the bean liquid tothe vegetables. Add the taco sauce. Raise the heat and bring to a boil. Whisk thecornstarch (or tapioca starch or arrowroot powder) with 3 tablespoons of water,stir into the vegetable mixture and boil for 1 minute. Taste and adjust seasoningwith more salt and pepper if needed.To serve, spoon some of the mashed sweet potatoes into a large, shallow bowland top with some of the bean stew.A gluten free recipe that will serve 6 – 8 hungry people.Ready for dessert?Simply…Gluten-Free Desserts is now available, with over 135 recipes notfeatured in my blog.Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.Resource :http://simplygluten-free.com/blog/2012/04/gluten-free-southwestern-black-bean-stew-with-sweet-potato-mash-recipe.html

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