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Lilly’s Table

 
 
Coconut Fried Shrimp
© Lillys-Table.com Photo of Sweet Potato & Banana Black Beans
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Sweet Potato & Banana Black Beans

from Coconut Shrimp with Sweet Potato Banana Black Beans & Avocado Cream, the Week of February 1, 2015.
View the previous recipe for this meal.

One of my favorite young clients claimed that these beans were like candy. Sweet potatoes, bananas and onions glow new light on black beans with a sweet boost of goodness. Add more veggies as available, such as spicy or sweet peppers and even squash.

Ingredients

  • 1 onion
  • 1 lb sweet potato
  • 1½ cup black beans, drained
  • ½ teaspoon cumin, ground
  • ½ teaspoon coriander, ground
  • ½ teaspoon smoked paprika, and/or chili powder
  • 1 banana
  • 1 teaspoon coconut oil, or your preferred cooking oil

Serving Size: 2 People

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Preparation Instructions

Dice up the onion. Heat the oil in a saucepan over medium heat. Add the onions and saute lightly until they just start to become translucent.

Meanwhile, peel and dice the sweet potato. Add the to the saucepan and saute lightly until they start to pick up some color, about 5-10 minutes. Add a generous splash of water. As it steams up, the sweet potatoes will become more tender. Stir in the black beans & spices and toss for another few minutes.

Dice up the banana and fold in. Cook for another minute or so to heat up the banana and then serve.

Chopped cilantro or green onions can be a lovely garnish to finish this dish.