High Fructose Corn Syrup Free Moroccan Cinnamon-Spice Black Bean & Sweet Potato Stew
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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