This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson.
Serves: 4 to 6
- 1 tablespoon olive oil
- 1 medium-size yellow onion, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 1 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1 hot fresh chile, seeded and minced
- 1 teaspoon grated fresh ginger
- One 14.5-ounce can diced tomatoes, undrained
- 3 cups cooked cannellini beans or two 15.5-ounce cans, drained and rinsed
- 1 teaspoon light brown sugar
- ½ teaspoon ground allspice
- ¼ teaspoon cumin
- 2 bay leaves
- 3 cups vegetable stock
- Salt and freshly ground black pepper
- 2 cups cooked chopped collard greens
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cover and cook for 5 minutes until softened.
Transfer the mixture to a 4- to 5-quart slow cooker and add the sweet potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock. Season to taste with salt and pepper. Cover and cook on low for 4 to 6 hours.
Close to serving time, stir in the cooked collards. Taste to adjust seasonings, remove bay leaves and serve.
Robin Robertson has worked with food as a restaurant chef, caterer, cooking teacher, and food writer. She is the author of numerous cookbooks including Fresh from the Vegetarian Slow Cooker,* Vegan Planet,* and Vegan Fire & Spice.* Visit her on the web at Global Vegan Kitchen.
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