Kidney Beans & Sweet Potatoes

I found a new website for recipes and I'm so excited about it.

World's Healthiest Foods

I have been leaning toward eating more wholesome, natural foods for a while and I think this is a good starting point. Oh, and they actually have useful information for non-cooks like,

"Chopping your vegetables into the size recommended gives them a chance to cook slowly without over cooking. This allows the flavors of the vegetables and spices to blend together. Allow it to simmer on low heat, and don't rush it. It will taste much better. By uncovering it toward the end and continuing to simmer for a little longer reduces the sauce and intensifies the flavor."

I never chop/dice/slice as a recipe suggests because no one ever gave me a logical explanation for it. But this makes sense. I still didn't follow the recipe exactly - and I probably should have. After my recent over-seasoned soup episode I was cautious about adding too much seasoning, even though I used at least three times as many vegetables (what am I going to do with leftover mushrooms? - might as well put them all in) so this probably wasn't as great as it could have been, but it was still really, really good - fresh ginger, sweet potatoes, cinnamon, yum.

Prep and Cook Time: prep time: 20 minutes; cooking time: 45 minutes Ingredients:

• 1 medium onion, chopped
• 4 medium cloves garlic, chopped
• 1 TBS fresh ginger, chopped
• 1 medium carrot, sliced thin
• 1 medium green bell pepper, cut in 1 inch squares
• 2 cups sweet potatoes, cut in 1 inch cubes
• 2 cups crimini mushrooms, sliced medium thick
• ½ tsp cinnamon
• 1 tsp red chili powder
• 1 tsp paprika
• 1 TBS tomato paste
• 2 cups + 1 TBS vegetable broth
• 15 oz can kidney beans, drained
• salt & black pepper to taste

Directions:

1. Prepare first 6 ingredients by chopping and slicing.
   
2. Heat 1 TBS broth in a medium to large soup or braising pot. Sauté onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently.
   
3. Add spices and mix thoroughly. Mix tomato paste and broth together and add. Cover and simmer on low for about 30 minutes stirring occasionally. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.
   Serves 4

Nutritional Profile