VeganMoFo: Black Bean, Sweet Potato, and Green Zebra Tomato Stew with Polenta

This colorful stew features the green zebra tomatoes I mentioned yesterday that just wouldn't ripen. Cute little suckers, but contrary too. So in they went with black beans, poblanos, sweet potatoes, and red bell pepper for a stew served over polenta slices. The orange juice and vegetable broth create a flavorful sauce. Then we seasoned it with Happy Dogs hot sauce, and wow, did the flavors pop! The Happy Dogs added a zip of vinegar and heat, and accentuated the sweet flavor of the broth.

Black Bean, Sweet Potato, and Green Zebra Tomato Stew with Polenta

Adapted from Epicurious

2 Tablespoons olive oil, plus extra to pan fry polenta slices

2 cups chopped onion

1 teaspoon ground ginger

2 teaspoons cumin

2 teaspoons chili powder

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces

2 cups orange juice

3 cloves garlic, minced

2 cans black beans, rinsed and drained

2 poblanos, chopped

1 red bell pepper, chopped

1 1/2 cups chopped green zebra tomatoes (seeds and veins discarded)

1 1/2 cups vegetable broth

1/4 cilantro, chopped

salt and pepper to taste

1 tube prepared polenta, sliced into 1/2-inch wide circles

hot sauce to season

Saute onion in olive oil in a large pot over medium heat until soft, around 8 minutes. Add ginger, cumin, chili powder and saute about 2 minutes. Add sweet potatoes, orange juice, and garlic. Bring to a boil. Then reduce heat, cover, and simmer about 10 minutes. Add beans, poblanos, bell pepper, tomatoes, and vegetable broth. Cover and simmer for about 15 minutes. Remove lid and simmer for about 10 more minutes, or until the broth thickens and vegetables are tender. Add cilantro. Season with salt and pepper. Keep warm while you prepare the polenta.

Heat a tablespoon or two of olive oil in a large skillet over medium heat. Saute polenta slices for about 3 minutes on each side. Serve the stew atop polenta slices, seasoned with hot sauce.