Chipotle Black Bean and Yam Stew Recipe

This black bean stew is warming and comforting, just perfect for a blustery fall day. I like to serve it over cooked quinoa topped with a cilantro and cabbage slaw (recipe to follow). It just feels better to eat something raw with a cooked meal. I always feel my meals are better digested this way.

The great thing about this soup is that it is tomato-free. I love tomatoes and put them in nearly all of my soups and stews, though I know some people need to avoid them. With this recipe I use fresh lime juice to provide the acidity.

Tom made a very large pot of this black bean stew last week. I actually wanted to post it then but didn't even have a second to take a photo and get on the computer. Now that I am back from my trip to San Francisco I had a chance to make it again today and now share it with you.

Spicy Summer Black Bean Salad

The days of overflowing gardens and refrigerators full of produce are upon us! What to do with all of those peppers, tomatoes, and onions? I got it! A fresh black bean salad!

On Saturday, the girls and I went to the market to pick up what is not growing in our garden, such as peppers (mine aren't ready yet), cucumbers, carrots, and garlic. While I was picking out a few hot peppers, my girls saw some "pretty tomatoes" that they really wanted to buy. Apparently the tomatoes in our garden aren't pretty. So I bought tomatoes as well.