I love black beans and rice.  It’s a dish I never get tired of eating.  In fact, when we went to Costa Rica for a work retreat, they served us black beans and rice for breakfast and I loved it.  The dish is high in fiber and protein and low in fat.  So why change up a tried and true recipe?

It just so happened I had a big, beautiful sweet potato sitting on my counter for a few days.  It made me wonder how it would taste if I added it to the black beans and skipped the rice.  Well, it was AMAZING and it’s an easy dish you have to try.

  • 1 Can Black Beans (drained and rinsed)
  • 2 Stalks Celery, finely chopped
  • 1 Carrot, finely chopped
  • 1 Small Onion, finely chopped 
  • 1 Large Sweet Potato chopped into small cubes
  • ¼ – ½ cup of Organic Chicken Broth (depending on size of sweet potato)
  • 1 Chile Pepper or other hot pepper, finely chopped (optional)
  • 1-2 TBSP Cumin
  • Salt & Pepper

Sauté the onion, carrots, Chile pepper and celery in a small amount of olive oil for about 5 minutes.  Add salt and pepper to taste.  Add the sweet potato, cumin and chicken broth and cook for another 10 minutes or so.  Add a can of black beans and simmer for 15-20 minutes, stirring occasionally.

Serve with Cumin-Dusted Grilled or Sautéed Shrimp and be sure to add a dollop of Fage Greek Yogurt on top.  Delicious!

Please send your favorite black bean recipe with us!


Happy & Healthy Cooking,