I'm not sure how the original recipe was made or if this is even a close reproduction, all I know is that I really liked it. The Fly Rod Gawd however, well lets just say he ate it.
I did this in a single skillet on top of the stove so it was a snap to make. I really like the way the chili seasoning that I used on the sweet potato, flavored the entire dish. It was also a great looking dish. Very colorful and very healthy!
2 Tablespoons olive oil
1 large sweet potato
2 tablespooons chili powder
1 (10 oz) box frozen broccoli florets
1 (15 oz) can black beans, rinsed and drained
Peel and cut the sweet potato into 1/4 inch thick slices, then cut each slice into 4 wedges. Heat the oil in a large skillet over medium heat. Add the chili powder and cook 1 minute, swirling the pan to incorporate the chili powder in the oil. Add the sweet potato and cook 6 to 8 minutes or until. Add the broccoli florets and beans. Reduce heat to low and continue cooking until vegetables are tender.
3 comments:
I really like this recipe. It makes a manageable amount of food. So many "bean" recipes will feed the immediate world, it's nice to have one scaled to small family size.
You had me on "blog jogging" and the recipe, well the recipe is what will keep me coming. Popped in from Mary's, sure glad I did!!!
Bookmarked!!!
Lovely Recipe.
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