Originally published 3/19/14
I recently tried and fell in love with a new recipe from my Moosewood Restaurant Simple Suppers cookbook- Navajo Stew. I was sure it had to be a winner when I saw it contained roasted veggies and some chipotles in adobo sauce. The flavor is amazing and the stew makes for a satisfying, filling meal. I plan to make this repeatedly even though it takes a little more effort than I generally put into a meal these days… especially since the leftovers provided many easy, delicious lunches. I served this stew with pita bread and plain Greek yogurt- yum!
(This photo is from here– where you can also find the full recipe from the Moosewood website. I provided the recipe below for your and my convenience).
I must also mention that one of my carnivorous, reluctant-to-even-touch-vegetables brother tried this last night and loved it. He went for seconds! What can I say? This recipe is a winner.
from Moosewood Restaurant Simple Suppers
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloes, minced
2 Tbsp vegetable oil
1 Tbspn ground cumin
1 tsp salt
1/4 tsp black pepper
1 15 oz can of tomatoes (I used diced)
1 Tbsp canned chipotles in adobo sauce (no more than this amount!!!)
1/2 cup chopped fresh cilantro
1 15-oz can of butter beans or black beans, drained and rinsed
flatbread (tortillas, lavash, or pita) (I used pita-yum!)
plain yogurt, sour cream
Preheat the oven to 450. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about ten minutes.
Stir and continue to roast for another ten to fifteen minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside.
When the vegetables are tender, put them into a 2- or 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about ten minutes.
A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
serving and menu idea- This is a filling stew, but corn on the cob makes a wonderful side dish and if you’ve got room for dessert, consider Warm Plums with Marscarpone.