Hello, Amy here on a cool, rainy day in Tucson! For an upcoming potluck, my classmates have requested I bring a dish with “my spices”. For this group, it needs to be vegetarian, so I’m making my friend Barb’s black bean, sweet potato dish. She says it’s her mix of a couple recipes, a stew and a chili. It is always a hit and I know it will wait patiently in a slow cooker from morning until lunch break.
I started with a collection of veggies from my Tucson CSA share and a tin of Mano Y Metate Mole Negro.
In the fall Crooked Sky Farms sent us dry beans, and roasted chiles that I squirreled away in the freezer. Recently the shares have included Beauregard sweet potatoes, yellow onion, cilantro, I’itoi onion, and bountiful celery! Normally I love celery leaves, but I used very few today because these were so strong. I’ll dry them to use as a seasoning.
Once defrosted, I peeled, stemmed and seeded the chiles, saving all the juice.
I started by cooking the onion in oil. Then went in a clove of garlic and the celery, sweet potato, and chile. After all was soft and starting to brown, I added a tin of Mole Negro.
When all was smelling delicious, I added a can of tomatoes and some water.
Previously, I had sorted and soaked a pound of beans. I cooked them in a slow cooker until tender.
Then into the veggies with the cooked beans and all their broth. Simmer for a bit, salt to taste, and done! Garnish with cilantro and I’itois.