Braised Sweet Potato and Kidney Beans

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I swear, I actually had this on the menu plan without looking at the weather forecast first. Pinky swear.

For the past 5 days, it has been gorgeous and sunny and warm, here in the Pacific Northwest. It was finally looking like summer.

And then, today, the gray gloom was back. It seemed to mist all day, the day that I chose to wear a skirt and heels to work, naturally. The day I had to go run a bunch of errands after work, naturally.

But at least I had a big bowl of comfort to come home to.

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I snagged this Braised Sweet Potato and Kidney Beans recipe off of VegWeb, one of my new favorite recipe resources for vegetarian (duh) meals.

Confession: I had to look up the exact definition of “braised” after I made this. It just seemed like a stew to me. Maybe I had too high of a liquid ratio?

Braised Sweet Potato and Kidney Beans

Ingredients:
    1 Tbls olive oil
    1 large onion, chopped
    3 garlic scapes, minced
    1 rutabaga, diced
    1 medium red bell pepper, sliced
    1 extra large sweet potato, chopped into 1 inch squared
    1 cup mushrooms, sliced
    1 teaspoon paprika
    1 heaping teaspoon chili powder
    1 tablespoon tomato paste
    1 quart vegetable stock 
    1 15-ounce can of kidney beans, drained and rinsed
    1 bunch of scallions, cut into 1” pieces
    salt and pepper to taste

Directions:
Heat a olive oil in a soup pot on a medium heat and add the chopped onion for 4-5 minutes, stirring regularly until the onion becomes translucent.

Add the garlic, rutabaga, pepper, sweet potato, mushrooms and continue cooking for another 5 minutes.

Add the spices, tomato puree and vegetable stock and stir.

Cover the pot and leave to simmer for 25 minutes on a low heat, stirring occasionally.

Add the kidney beans, salt and pepper and cook for another 5 minutes on a medium heat until the vegetables are tender.

Stir in scallions and season with salt and pepper. Garnish with pumpkin seeds.

Serves 4.

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3 Responses

  1. I don’t usually eat many sweet potatoes… or soup in the summer. But today is the PERFECT day for this! And it’s so pretty 🙂

  2. I would agree with you, that seems pretty much like a stew to me! (And I WOULD be the expert on braising, given my blog name, right? 😉 ) Looks yummy, though! Glad to hear that the move went well over the weekend- I’m sure it’s a huge load off!

  3. I LOVE every ingredient in this recipe! We eat a lot of sweet potatoes around here, but haven’t made any soups or stews with them lately, this one is going on the list!

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