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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 599.2 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 12.4 g

View full nutritional breakdown of Spicy White Bean and Sweet Potato Stew with Greens calories by ingredient
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Spicy White Bean and Sweet Potato Stew with Greens

Submitted by: STORMYSUNDAY

Introduction

This is a recipe from Fresh from the Vegetarian Slow Cooker, by Robin Robertson - I swapped out kale for collards, used Muir Glen Fire Roasted Tomatoes, increasd the garlic, and swapped agave for the brown sugar, but otherwise it's the same.

***ALSO: the sodium is way off here, I think b/c of the stock. I make my own stock and add salt to taste - I don't like a lot. Commercially prepared Vegetable Stock has a lot more sodium in it.
This is a recipe from Fresh from the Vegetarian Slow Cooker, by Robin Robertson - I swapped out kale for collards, used Muir Glen Fire Roasted Tomatoes, increasd the garlic, and swapped agave for the brown sugar, but otherwise it's the same.

***ALSO: the sodium is way off here, I think b/c of the stock. I make my own stock and add salt to taste - I don't like a lot. Commercially prepared Vegetable Stock has a lot more sodium in it.

Number of Servings: 6

Ingredients

    1 tblsp olive oil
    1 yellow onion, chopped
    1 red pepper, chopped
    4 garlic cloves, minced
    1 lb sweet potato, peeled and cut into 1-inch chunks
    1 fresh hot chile, seeded and minced (I used a serrano)
    1 tsp peeled/minced fresh ginger
    2 15.5 oz cans cannellini beans, drained and rinsed
    1 tsp light brown sugar or other natural sweetener
    1/2 tsp allspice
    1/2 tsp cumin *GROUND, not seeds
    2 bay leaves
    3 cups vegetable stock
    salt and pepper to taste
    1 bunch kale, stemmed, chopped, and cooked separately until tender (you could use any other sturdy sort of greens here)

Directions

1.Heat the oil and saute onion, bell pepper, and garlic.

2. Transfer onion, etc. to a 4-6 quart crockpot. Add everything but the kale and cook on high for 2-3 hours or simmer gently on the stove until until the sweet potato is tender but not falling apart.

3. Close to serving time, stir in the cooked greens. Taste to adjust the seasonins, remove bay leaves, and stir.

Number of Servings: 6

Recipe submitted by SparkPeople user STORMYSUNDAY.






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