Chipotle Black Bean and Yam Stew Recipe
Ali SegerstenThis black bean stew is warming and comforting, just perfect for a blustery fall day. I like to serve it over cooked quinoa topped with a cilantro and cabbage slaw (recipe to follow). It just feels better to eat something raw with a cooked meal. I always feel my meals are better digested this way.
The great thing about this soup is that it is tomato-free. I love tomatoes and put them in nearly all of my soups and stews, though I know some people need to avoid them. With this recipe I use fresh lime juice to provide the acidity.
Tom made a very large pot of this black bean stew last week. I actually wanted to post it then but didn't even have a second to take a photo and get on the computer. Now that I am back from my trip to San Francisco I had a chance to make it again today and now share it with you.
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support
Nourishing Meals Newsletter
Email updates.
Add Comment