Cuban Black Beans, Sweet Potatoes, and Rice
Per 1 cup
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
In a large skillet or pot, sauté garlic and sweet potatoes in olive oil for 2–3 minutes.
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.
Stir in lime juice and hot sauce, to taste. Serve hot over rice.