This recipe for chipotle black bean beef stew is from The National Beef Cook-Off.
1 pound ground beef, (95% lean)
1 medium sweet potato, peeled
1 medium onion, chopped
2 cans (15 ounces each) black beans, rinsed, drained
1 can (28 ounces) crushed tomatoes, undrained
2 minced chipotle peppers in adobo sauce
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Lime wedges, optional
Pierce sweet potato with fork and place on paper towel. Microwave on high 4 to 6 minutes or until tender. Cool slightly: cut into 1/2 inch cubes.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add ground beef and onion; brown over medium heat 8 to 10 minutes, breaking beef up into 3/4 inch crumbles, stirring occasionally; drain.
Add black beans, tomatoes, and chipotle peppers. Bring mixture to boil. Reduce heat; simmer, uncovered, 15 minutes. Add sweet potato; cook 5 minutes or until heated through, stirring once.
Sprinkle with cilantro and lime juice. Garnish with lime wedges, if desired.
Makes 4 servings. Total preparation and cooking time: 25 minutes.
The Link LonkNovember 11, 2020 at 12:07AM
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CattleWomen’s Corner: Recipe for chipotle black bean beef stew - Red Bluff Daily News
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