Beans can have so much flavor! So creamy and comforting with a burst of fresh lime, sweet potato and coconut, this stew is a winner. It's also delicious hot or chilled, perfect for the warmer Fall days and cooler nights.
This is a new recipe based on the recipe by Jenné Claiborne over at her Sweet Potato Soul blog. She's a vegan chef and health coach and has an inspiring story about how changing her eating habits in college has transformed her life.*
We simmer organic black beans with organic sweet potatoes and organic bell peppers, organic onion in a broth of creamy coconut milk with pH balanced filtered water, organic garlic, organic celery, organic ginger, organic jalapeño, a pinch of cumin, coriander and crushed red pepper, bay leaf, coconut oil, and pink Himalayan sea salt.
We finish the soup with freshly squeezed (by us!) organic lime juice.
Quart or Pint. Quart serves 2-3, Pint serves 1-2. Price includes $1.25 jar deposit.
Freezable in straight-edged mason jars (no curved shoulders) with appropriate head room or other freezer safe container. Simply run the frozen jars under warm water to slide out and heat or defrost first in fridge overnight.
*If you like the looks of this recipe and want to try quick ones at home,
Jenné offers this 5 Ingredient Vegan eBook for $5.55. The cookbook is divided into 5 sections, each one devoted to one of 5 ingredients: sweet potato, collard greens, tempeh, tahini, and chia seeds. In each section you’ll find five 5 ingredient recipes (all vegan + gluten-free). How clever!