Cuban Black Beans, Sweet Potatoes, and Rice | Dinner
Stir some plain steamed rice right into the pot, or serve it alongside
these spicy beans.
3 cloves garlic, minced
2 large sweet potatoes, chopped small
2 tablespoons olive oil
2 (15-ounce) cans black beans, drained
3/4 cup Vegetable Broth
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon lime juice
Hot sauce, to taste
2 cups rice, cooked
1. In a large skillet or pot, sauté garlic and sweet potatoes in olive oil for
2. Reduce heat to medium-low and add beans, Vegetable Broth, chili
powder, paprika, and cumin. Bring to a simmer, cover, and allow to cook
for 25–30 minutes until sweet potatoes are soft.
3. Stir in lime juice and hot sauce, to taste. Serve hot over rice.