This is one of my favorite recipes. While visiting Cornell a few years ago on an architecture school field trip, I happened to stop into the Moosewood Restaurant (originally started by Molly Katzen). It was there, on that warm summer evening, that I first tried the Navajo Stew. It was so delicious I waited patiently for the recipe to appear in what I believe is the newest of the Moosewood Collective cookbooks, Simple Suppers to try it out on my own. It was instantly a classic, and a staple of my life.
Some reasons why I love this recipe is that it is easy and cheap to make. Being in college doesn’t always allow you a lot of time to cook, or go shopping for special ingredients. During the winter months this is the perfect pick me up after biking home in the rain. It also reheats really nicely, which earns it extra bonus points in the eyes of this college student. I have never made it without my favorite cornbread. The two were made for each other, although, I hear it can also taste good with naan and/or sour cream.
2 medium sweet potatoes
2 red or green bell peppers
1 large yellow or white onion
4 garlic cloves minced
2 tablespoons ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1 15-ounce can of butter beans or black beans, drained
1/2 cup chopped fresh cilantro
peel and chop the sweet potatoes into roughly 1-inch cubes. Stem and seed the peppers and cut into 1-inch cubes. Peel the onion and, cutting stem to root, slice into thin wedges. Toss the sweet potatoes, peppers and onion in a bowl, making sure to separate as much of the onion as possible. In the bowl add oil, the cumin, salt and pepper, measurements above are meant more as a guideline… Make sure the vegetables are well coated and let them sit for 10 minutes while preheating the oven to 450 degrees. Once preheated, spread the vegetables onto a cookie sheet, spreading them out as much as possible and bake for 15 minutes. After the 15 minutes remove from the oven and flip the vegetables around a bit and put them back into the oven for another 15 – 20 minutes. They will be ready to come out when they are tender but not mushy.
While the vegetables are roasting puree the tomatoes, chipoltes and cilantro in a blender or food processor until smooth, resembling a thin salsa. When the vegetables are done in the oven place them into a baking dish and add the tomato puree along with the drained can of beans. Mix everything together well, cover, and return to the oven at 300 for another 15-30. This is mostly to heat up the beans and tomatoes, but leaving it in a little longer will not hurt it.
Remove from oven and serve with corn bread. yum!