Sweet Potato and Bean Stew

Sweet Potato and Bean Stew

1 can (15-ounce) Black Beans (rinsed and drained)

1 Large onion (diced)

1-2 tablespoons Olive Oil 

1 packet of Goya Sazón (found in Latin food section of supermarket) 

2-3 cubes of Sofrito (see recipe to follow) 

2 large Sweet Potatoes (peeled and cubed) 

1 can (15-ounce) Diced tomatoes 

1 lb. diced ham or chicken 

1 tablespoon Red Wine Vinegar 

about 4 cups Chicken Broth (canned or homemade) 

Optional:  Handful of fresh spinach 

Optional:  Dollop of Sour Cream

Rinse and drain the black beans and set aside.  Dice onion and sauté in oil until soft (about 3-5 minutes).  Add 1 packet of the Goya Sazón and the Sofrito and sauté until Sofrito cubes melt.  Add sweet potatoes, tomatoes, ham (or chicken) and vinegar. Add chicken broth and bring to a boil.  Let simmer uncovered until potatoes can be pierced with a fork easily (about 15 minutes).  Spoon over rice or cornbread.

 Puerto Rican Sofrito

2 green bell peppers, seeded and chopped 

1 red bell peppers, seeded and chopped 

10 ajies dulces peppers, tops removed (you can find these in bags in the produce section of the supermarket) 

3 medium tomatoes, chopped 

4 onions cut into large chunks 

3 medium heads garlic, peeled 

25 cilantro leaves with stems 

25 leaves recao, or more cilantro (without stems) 

1 tablespoon salt 

1 tablespoon black pepper

In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a Ziploc freezer bag, and use as needed, or freeze in portions using ice cube trays.  Once they are frozen you can pop them out and store in Ziploc freezer bags.