Black Bean and Sweet Potato Confetti

This has been a long time in coming and worth the wait I think.  For the last two weeks I’ve been thinking about making Black Bean and Sweet Potato Chili.  While today is chili weather it won’t be for long so that didn’t seem like the way to go.  Still, I’d already bought the sweet potatoes, peppers and cilantro so chili became a side dish I decided to call confetti.  Confetti because once you’ve chopped onions, red peppers, jalapenos, sweet potatoes and cilantro it has a confetti look about it.

I only made half of what the chili recipe called for in terms of ingredients. That way if the experiment didn’t work out I didn’t waste so much. Fortunately it worked out great. Next time I might use 2 jalapenos instead of just one for a little extra heat. I served it with roast chicken, but I think it would be even better with a pork roast. I think it might be a good side salad too. Just cook the sweet potatoes and leave everything else raw. Maybe leave out the Goya seasoning and use more chili powder and cumin instead. I’d probably use the juice of a whole lime and some extra cilantro for a cold salad.

Good? Oh yes.
Easy? Yep. No special skills required.
Good for company? Sure. It’s a pretty side dish.
Special Shopping? Nope. Just be sure to use fresh cilantro.


2 tablespoons olive oil, divided
1 medium yellow onion, chopped
1/2 red bell pepper, cored, seeded, and chopped
1 jalapeño peppers, seeded and diced
1 large sweet potato, diced
2 garlic cloves, minced (about 1 tablespoon)
1 tablespoons chili powder
1 to 2 teaspoons sea salt
1 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 can black beans, drained and rinsed
4 tablespoons chicken or vegetable stock
1 teaspoon kosher salt, divided
1 packet Goya seasoning
2-3 tablespoons fresh cilantro, chopped
juice of 1/2 a lime


Toss sweet potatoes in 1 T olive oil, chili powder, cumin and 1/2 tsp salt. Bake at 425 for 20-25 minutes, until fork tender. Keep warm.
Heat remaining olive oil until it just starts to smoke. Stir in onions, peppers and garlic. Cook five minutes.
Add black beans, chicken stock, black pepper and Goya seasoning. Mix well.
Add sweet potatoes and lime juice and mix gently. Toss in cilantro.
Salt to taste.

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