Sweet Potato Black Bean Pilaf

Black beans, sweet potatoes and kale are combined with aromatic rice and fresh herbs to form a rich protein-packed vegetarian dish, hearty enough to feed a hungry crowd for dinner.

1 Tbsp canola oil

1 cup long grain rice (I used Basmati)

1 Tbsp red quinoa (optional)

1-1/2 cup water

1/2 tsp salt

2 Tbsp butter plus 1 Tbsp olive oil

1 medium onion, diced

1 medium sweet potato, peeled and cubed 1/2-inch

2 cups fresh kale leaves, trimmed and chopped

1 clove garlic

1 Tbsp fresh rosemary leaves

1 Tbsp fresh thyme leaves

1 can black beans, rinsed and drained well.

crushed red pepper flakes for garnish, if desired.

Sauté the rice (and quinoa, if using) in the oil for about five minutes.  Add the water and salt and bring to a gentle boil.  Stir, reduce to a lazy simmer and cook covered for about 15 minutes until all the water is absorbed.  When done, remove from heat and allow to rest for 15 minutes.

Meanwhile, sauté the onion in the butter and olive oil. Cook for about 10 minutes.  Add the sweet potato and cook another 10 minutes.  

Add the kale and cook another 10 minutes.  

Now add the garlic, rosemary and thyme.  Cook 2-3 minutes.  

Add the black beans and heat through.

Fluff the rice with a fork and then gently fold the rice into the bean mixture and season with crushed red pepper flakes.  Serves 4-6.