Winter’s made me super lazy about cooking lately and I’ve been stuck in a rut of making my favorite staples over and over again. But having recently joined a new food coop in the neighborhood, I have all this yummy produce and was inspired by the fresh herbs I saw yesterday and decided to get off my lazy butt and make a stew! This is a variation on my good old black bean recipe, but made a little heartier with sweet potatoes and greens, and with an herby kick. Perfect for a cold wintery night!
Black Bean, Sweet Potato, and Collards Stew (serves about 8)
- usual black beans recipe, minus the dry oregano and adding to the pot 1 medium sweet potato, peeled and cubed, and 1 more cup of water
- 1 tbsp chopped fresh oregano
- 2 tsp chopped fresh rubbed sage
- 3-4 leaves collard greens, chopped
When the beans are soft, add the red wine vinegar, sage, oregano, and collards, and let simmer another 4 minutes until the collards are wilted. Garnish with some fresh oregano and serve with brown rice.