A little bean recipe for fun

I've been trying to stay in more, and cook more, because of lots of reasons. Not least of which? Sheep and Wool is NEXT weekend. Oh dear.

I have a splendid recipe to share for today, though. It's vegan, more out of happenstance than intention, and it has been boyfriend approved as quite tasty and quite filling. I didn't make the whole thing up, by any means, but I think we'll call it the descriptive if pedestrian

Sweet Potato with Bean and Veggie Stew
First, the original recipe would have you bake two sweet potatoes for an hour to an hour and a half. Puh-leeze. Wash two of them, get rid of any nasty bits, poke a few times on multiple sides to prevent explosion, and nuke them in the microwave for four minutes, then turn and cook for another four minutes. An hour and a half? Posh! I usually start the potatoes after the stew is already simmering. Here's that part:
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed (I like the little garlic press for this)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 14oz can chopped tomatoes (I like diced with no salt added)
1 cup vegetable stock (or water, if you have no stock on hand)
1 large zucchini, cut into half inch cubes
1 green pepper, cut into half inch cubes
small can of corn (drained)
2 cans red kidney beans, rinsed and drained (I used one can tonight, it was fine)
3 tablespoons fresh cilantro, if you're into that sort of thing

Heat the oil in a big saucepan (think pot not skillet) and cook the onion over medium heat until it's soft and gold-colored. Add the garlic and spices and cook for a minute or two.

Add the tomatoes and stock (or water) and stir. Then add all the vegetables and beans. Bring to a boil, then reduce the heat and simmer partially covered for 20 minutes.

Uncover, increase heat to medium, and cook for 10-15 minutes more until the liquid has thickened. Stir in the cilantro immediately before serving, if you choose.

Serve the stew over half a sweet potato (cut in half lengthwise). Add sour cream if you're not going for the vegan option, and you happen to have any.
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Easy peasy, and delicious. Not very spicy, though I think the original recipe calls it "Spicy Beans". Mm.

I'd take a picture but I ate it too fast. Maybe I'll get a picture of the leftovers? For me, this recipe serves three, or more generally one or two with plenty left for lunch the next day.

I received Veganomicon in the mail today, and am finding it uproariously funny so far. I can't wait to get to the recipes- hopefully this cookbook will aid me in my search for bean-based delicious healthy options. Among other things. I still have hamburger to defrost for tomorrow, but I do try to eat vegetarian at home the vast majority of the time. Who knows, maybe someday I'll make the switch- but I find it unlikely with my secret adoration for steak on at least a monthly basis. Mm food!