What you need:
2 TB olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced (about 3/4 cup)
2 large sweet potatoes (about 1.5 lbs), peeled and diced
1 large poblano pepper, diced
2 cans (13.66 oz) light coconut milk
1 15 oz can navy beans, rinsed
1/2 tsp red pepper flakes
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 tsp ground cumin
2 tsp apple cider vinegar
2 tsp agave nectar
salt to taste
6 cups cooked rice
What you do:
In a large saucepan, heat olive oil over medium heat. Add garlic, onion and poblano pepper and cook for five minutes. Then add sweet potatoes, beans, coconut milk, spices and agave nectar. Mix well and bring to a low boil for 25 minutes and stir occasionally. Reduce to a simmer. With a potato masher, carefully mash the potatoes and beans. Leave a few beans and a couple of large chunks of potatoes in tact. This thickens the mixture naturally. Simmer another 15 minutes.
Serve a scant 1 cup of potato/bean mixture over 1 cup of rice. I recommend black rice, which has a nice, slightly nutty flavor and is an attractive color contrast to the potato and bean mixture.
Serves six.
