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African Spicy Bean Stew

African Spicy Bean Stew
Total Time

60 min.

Serving & Size

8 fl oz (250 mL)

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Simple ingredients come together in an unusual way using Pace® Chunky Salsa to create a filling vegetarian stew teaming with beans, sweet potatoes and a hint of cinnamon and molasses.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Oil, olive 45 mL 3 tbsp
Onion, sweet, chopped 2 L 8 cups
Garlic, chopped 30 mL 2 tbsp
Bell peppers, multi-colour, diced 1.5 L 6 cups
Chili powder 25 mL 1 1/2 tbsp
Cinnamon, ground 5 mL 1 tsp
Pace® Chunky Salsa (Mild)
1.5 L
6 cups

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Mild. Packed 2 jugs to a case.

V8® Vegetable Juice
2 L
8 cups

A delicious blend of eight vegetables combined to create a low calorie, nutritious and refreshing beverage.

Water or vegetable stock 1 L 4 cups
Beans, canned, mixture, drained 3 L 12 cups
Sweet Potatoes, peeled, med. diced 1 L 4 cups
Molasses 75 mL 1/4 cup
Worcestershire sauce 75 mL 1/4 cup
Raisins, dry seedless 500 mL 2 cups
Cilantro, fresh, chopped 125 mL 1/2 cup
Cilantro, fresh, minced 125 mL 1/2 cup
Yogurt, Greek-style, non-fat 375 mL 1 1/2 cups
Instructions
1. In large pan or stock pot heat oil over medium-high heat; add onions and sauté 4 minutes. Stir in garlic and continue to cook 2 minutes.
2. Add peppers and continue to cook, stirring often, for 5 minutes. Stir in seasonings and cook 3 minutes.
3. Pour in Pace® Salsa, V8® Vegetable Cocktail and water or stock and bring to a boil. Reduce heat to simmer.
4. Add beans, sweet potatoes, molasses and Worcestershire sauce and return to a boil; lower heat and simmer, stirring often, for 30 minutes.
5. Stir in raisins and cilantro and continue simmering 15 minutes, stirring often. CCP: Heat to an internal temperature of 165°F (74°C). or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
6. To Serve: For each serving, ladle 8 fl oz (250 mL) stew into a soup bowl or mug and top with 1 tsp (5 mL) cilantro and 1 Tbsp (15 mL) yogurt to garnish.
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