Navajo Stew

The Moosewood Restaurants Simple Suppers cookbook houses this recipe on pages 46&47.

NAVAJO STEW

2 Medium Sweet Potatoes

2 red or green bell peppers

1 large onion

4 garlic cloves, minced

2 tablespoons vegetable oil

1 tablespoon cumin

1 teaspoon salt

1/4 teaspoon pepper

1 15oz can of tomatoes

1 tablespoon canned chipotles in adabo sauce (I don't use!)

1/2 cup chopped fresh cilantro

1 15 oz can butter beans or black beans, drained

flatbread (tortillas, lavash, or pita)

plain yogurt, sour cream or Cilantro Yogurt Sauce (recipe below)

Preheat oven to 450. Lightly oil a baking sheet.

Peel the sweet potatoes and cut into 1 inch cubes. Stem and seed the peppers and cut into 1 inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2 to 3 quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.

A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.

Cilantro Yogurt Sauce 2 cups plain yogurt 1/3 cup chopped fresh cilantro 1/2 teaspoon sugar (optional) 1/4 teaspoon salt

In a blender, puree 1/2 cup of the yogurt with the cilantro, sugar, and salt until smooth and bright green. Fold the cilantro-yogurt mixture into the remaining yogurt. If you prefer, mix together all of the indredients in a bowl. It won't be as green, but it will taste just fine.

So I don't exactly follow this recipe to a T....but it always tastes great!

Prep Onion... Put on oiled baking sheet... Peel and cut sweet potatoes... Put sweet potatoes on another baking sheet if you making a big batch (same sheet if you are following the recipe) and sprinkle cumin all over! TIP: If you cover the baking sheet with tin foil your clean up will be a snap! Now add the peppers and tomatoes(my addition b/c I had a few extra) to the onions and sprinkle with more cumin...

When veggies are done roasting, add black beans and an of tomatoes and cilantro (chop before adding) to a baking dish... With these beauties... Ta-Dah! Worth every minute of prep.