Black Bean / Sweet Potato Skillet OXO'ed

This is my Fall/Winter Favorite. We found it here. I'm finding that it tastes better the next day. The cinnamon seems to be more pronounced. Can be served with Couscous, it won't be included in this recipe or nutritional info.

I've also changed this a bit from the original. I can make 1.5x the amount easily in the skillet we have. Those are the weights I've used here.

Black Bean / Sweet Potato Skillet

15 oz Onion Chopped

1.5 Tbsp Olive Oil

3 15oz Cans Black Beans (26oz rinsed weight) rinsed and drained

30 oz Sweet Potatoes Peeled and finely chopped

2.5 cups Vegetable Broth

1 tsp minced chipolte pepper (I used the Tobasco Brand Chipolte Pepper sauce)

¼ tsp pepper

1 tsp ground cinnamon

1) IIn a skillet large enough to hold all of the above ingredients. Saute the onion in the oil until tender.

2) Then add the Beans, Potatoes, Broth, Chipolte Pepper, and Cinnamon.

3) Bring to a boil, reduce heat, cover and simmer for 25 minutes.

4) Uncover and simmer (stirring occasionally) 5-10 minutes or until potatoes are very tender and the mixture has thickened.

Yield 8 cups

I find this stuff tastes better the next day. So much so that I almost think if I make this for someone for the first time, I'd not let them try it until the next day.
Also I keep the chipoltle sauce available when I eat it. Some times I find I want to add a bit more.

Click image to make larger

Repeating some Recipes

We got an OXO food scale. This way I should be able to get more accurate calorie counts for our recipes. My only complaint about the scale is this. It turns itself off too quickly sometimes. That is it's auto-shutoff doesn't allow enough time when I don't have everything ready to go. Don't get me wrong, it stays on plenty long. It's just there are times I wish there was an override to just leave it on.

Also to do a better job with the full nutritional values. I'll be using this website.

I also plan on rewriting many of the recipes to include the weight of the what I've used rather than. "one medium onion". If we can be more exact, why not.

Split Pea Soup

3 cups dry split peas
7 cups water
1 bay leaf
2 tsp salt
1 tsp dry mustard

2 cups diced onion
5 cloves of garlic, crushed
3 stalks of celery, diced
2 carrots, diced
1 potato, thinly sliced
ground pepper to taste
4 tbsp red wine vinegar to taste

place split peas, water, bay leaf, salt and dry mustard in kettle. Bring to boil, lower heat, simmer, partly covered, 20 minutes
Add onion, garlic, celery, carrots and potato, simmer partly covered 40 minutes. stir occasionally.
add black pepper and vinegar to taste
serves 6
per serving: calories 370, total fat 3g, saturated fat 0g, fiber 23g, sodium 420 mg, cholesterol 0 mg, carbohydrate 67g

We typically double this to have plenty left over.