2 large organic sweet potatoes
4 small organic red potatoes
1 bundle of organic beet greens
1 c. diced okra
1 tsp. minced garlic
1 medium organic white onion
1/2 organic green pepper
2 tsp. extra virgin olive oil
2 cans organic black beans
2 tsp. smoked paprika *
1 tsp. Chicago seasoning *
1 tsp. Worcestershire sauce
2 tsp. ground cumin
1 bay leaf
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper (optional)
1/2 tsp. basil
3 Tablespoons lemon juice (optional)
pepper to taste
Finely dice the onion and green pepper.
Heat sweet potatoes in microwave for 10 minutes and red potatoes for 4 minutes to start cooking process. Allow the potatoes to cool briefly in cold water before peeling. Once peeled, dice potatoes and sweet potatoes into large chunks. Chop beet greens and okra.
Add 1/2 c. water to a large skillet and place on medium-low heat. Add diced sweet potatoes and red skinned potatoes and cook for 15 minutes. Add beet greens and okra, continue to cook until all vegetables are tender but not mushy. (Other combinations of vegetables can be combined including: cabbage, yams, carrots, and cauliflower leaves).
While vegetables are cooking, heat olive oil on medium heat in another skillet. Add onion and saute for a few minutes. Add garlic and green peppers and continue to saute in oil until peppers are tender.
Reduce heat of pepper/onion mixture and add black beans, paprika, Chicago seasoning, Worcestershire sauce, cumin, bay leaf, oregano, crushed red pepper, basil, lemon juice, and pepper. Mix all the ingredients together and set aside.
When the potato combination is completely cooked, add the black bean mixture in a large dish. Serve hot as a main dish or as a compliment to tortilla chips.
*This recipe is inspired by Extending the Table: A World Community Cookbook. The original recipe includes the addition of 1 ham hock or pork hock. The smoked paprika and Chicago seasoning were added to this recipe in place of the smokey flavor of the ham and to create a vegan dish.