Coconut Lime Black Bean Stew

Peel and mince the garlic and ginger. Peel and dice the red onion. Dice the sweet potato, no need to peel. Trim, deseed, and dice the bell pepper. Thinly slice the jalapeño into rounds. Pick the cilantro leaves from the stems. Halve the lime. Drain and rinse the black beans.

Place a large pot over medium high heat with 2 tbsp coconut or olive oil. Once the oil is hot, add the coriander and just 1 tsp (2 tsp) cumin seeds. Cook until fragrant, about 1 minute. Add the minced garlic, ginger, diced red onion, and bell pepper. Cook, stirring, until the onion softens, about 3 to 4 minutes.

Add the diced sweet potato, black beans, vegetable broth concentrate, 2 cups (4 cups) water, and a pinch of salt and pepper. Bring to a boil, reduce heat to a simmer, and cook, covered, until the sweet potato is fork-tender, about 15 to 18 minutes.

Add the remaining cumin seeds, jasmine rice, 1¼ cups (2 ½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all the water is absorbed and the rice is tender, about 14 to 16 minutes.

Once the sweet potatoes are fork-tender, and add the coconut milk and cook for 3 to 5 minutes more. Add the lime juice and season with salt. Divide the cumin scented rice between shallow bowls. Ladle the coconut lime black bean stew over the rice. Top with sliced jalapeño and cilantro leaves. Soup’s on!