I am not an indecisive person, if given a choice between a rock and a hard place I use my head and my heart, make a decision and then commit to my choice 100 percent. When there is a difference of opinion between my hubby and me, we settle it in an intelligent, sensible, mature manner – Rock, Paper, Scissors!
Gluten free southwestern black bean stew with sweet potato mash recipe
1. Gluten Free Southwestern Black Bean
Stew with Sweet Potato Mash Recipe
===============================
I am not an indecisive person, if given a choice between a rock and a hard
place I use my head and my heart, make a decision and then commit to my
choice 100 percent. When there is a difference of opinion between my
hubby and me, we settle it in an intelligent, sensible, mature manner –
Rock, Paper, Scissors!
This particular gluten free recipe however left me uncharacteristically
indecisive – I just can’t decide whether it is best eaten as a stew spooned
over mashed sweet potatoes or poured into a casserole dish, topped with
the sweet potato mash, baked and served as a vegan, Southwestern version
of Sheppard’s Pie.
2. In the end it was trying to come up with a name for the recipe that swayed me
slightly. Technically a Sheppard’s Pie is made with lamb. When the same type recipe
is made with beef, it is called a Cottage Pie. So what would I call a pie made with
black beans, vegetables and Southwestern seasonings? Ranchero Pie? Garden Pie?
Nothing stuck me as having the right ring to it. The good news is you can serve it
either way or even both – which is what we did. The first time we ate it in the stew
version and then I turned the leftovers into individual pies that were easily reheated
in the oven or microwave – perfect for our busy weekend.
Sometimes the secret to quick cooking is actually taking it slow. I started this recipe
with a bag of Hurst Family Harvest Chipotle Lime Black Bean Soup Mix, let the
beans soak in the fridge for a day, simmered the beans unattended for a couple
hours and then about 30 minutes before dinner I put some sweet potatoes on to boil
and turned the soup into a savory, complex vegetarian stew by sautéing
onions, corn, peppers and mushrooms and bringing it all together with a bit of
gluten free taco sauce.
3. While this dish seems to have brought out an indecisive quality to my
personality, there is one thing I am totally certain about – I love this recipe! In fact, I
have been eating it all weekend and have yet to tire of it.
If you wish to turn this recipe into a Sheppard’s Pie type meal just pour the stew
into a baking dish, top with the mashed sweet potatoes and heat in a 400 degree
oven until the mixture is bubbly and the top started to brown (about 15 minutes).
You can even prepare the pie ahead, cover with plastic wrap and refrigerate then
heat for about half an hour or so in the oven before serving.
4.
5. Gluten Free Southwestern Black Bean Stew with Sweet Potato Mash
Ingredients
1 bag Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
5 pounds sweet potatoes (about 6 large) – chopped
Salt & pepper
2 tablespoons butter or dairy free butter substitute
1 – 3 tablespoons milk or dairy free milk (optional)
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 poblano pepper, finely chopped
8 ounces sliced mushrooms
2 cups fresh or frozen corn kernels (if frozen, let thaw)
¼ cup gluten free taco sauce
1 tablespoon corn starch, tapioca starch or arrowroot powder
6. Directions
Place beans in a large bowl and cover by at least 2 inches of water. Let soak from
8 – 24 hours in the refrigerator. Reserve the seasoning packet.
Drain and rinse the beans, put in a soup pot with 6 cups water and the seasoning
packet. Bring to a boil, cover the pot, reduce the heat and let the beans simmer
for 2 hours or until tender and almost all of the liquid has cooked off.
30 – 40 minutes before the beans are done place the chopped sweet potatoes in
a large pot of cold, salted water. Bring to a boil and cook until tender, about 25
minutes. Drain the water from the potatoes, return them to the hot pot and
mash with a potato masher. Add the butter and salt and pepper to taste. If the
potatoes are not creamy enough, add a tablespoon or two of milk or dairy free
milk and mash to desired consistency.
8. While the potatoes are boiling, heat a large skillet over medium-high heat, add
the onions and cook until they start to soften, about 3 minutes. Add the bell and
poblano peppers and the sliced mushrooms. Cook, stirring often, until the
vegetables have softened and are starting to brown, about 10 minutes. Add the
corn, cook for another minute then add the beans and any of the bean liquid to
the vegetables. Add the taco sauce. Raise the heat and bring to a boil. Whisk the
cornstarch (or tapioca starch or arrowroot powder) with 3 tablespoons of water,
stir into the vegetable mixture and boil for 1 minute. Taste and adjust seasoning
with more salt and pepper if needed.
To serve, spoon some of the mashed sweet potatoes into a large, shallow bowl
and top with some of the bean stew.
A gluten free recipe that will serve 6 – 8 hungry people.
Ready for dessert?
Simply…Gluten-Free Desserts is now available, with over 135 recipes not
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Resource :
http://simplygluten-free.com/blog/2012/04/gluten-free-southwestern-black-
bean-stew-with-sweet-potato-mash-recipe.html
