| Penne with Brazilian Black Bean and Sweet Potato Stew |
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| Servings: | 6 | | Prep Time: | 30 mins | | Total Time: | 50 mins |
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A Brazilian stew with whole wheat pasta. Portion size: 1-1/2 cup stew, 1 tbsp cilantro |
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| NUTRITIONAL INFORMATION 420 Calories; 89 g Carbohydrates; 2 g Fat; 0 g Saturated Fat; 19 g Protein; N/A Cholesterol; 20 g Fiber; N/A Potassium; 600 mg Sodium; N/A Added Sugars |
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| Ingredients | 3 Cup Barilla Dry Whole Wheat Rigate Penne Pasta | 1 cup Chopped Onions | 2 each Minced Garlic Cloves | 1 lb Peeled, Diced Sweet Potatoes | 3/4 cup Sliced Serrano Peppers | 1/1/2 cup Water | 1lb, 14 oz Canned, Drained Black Beans | 1 cup Peeled, Diced Mango | 1/2 cup Fresh Chopped Cilantro | 1 each Whole Bay Leaf | 1 spray Cooking Spray (Pan Coating) | 1lb, 8 oz Canned Diced Tomatoes |
| | Preparation | 1. Place the penne in boiling water for 8-10 minutes or until al dente (still retaining some firmness in texture). Drain and then set aside. | 2. In a large pot, heat the oil over medium-high heat. Add the onion and sweat until tender. Next add the garlic, sweet potatoes, | bell pepper, tomatoes, chile pepper and water. Bring to a boil and then reduce heat to low. Cover and simmer 15 minutes, | until sweet potatoes are tender. | 3. Add the black beans and cook uncovered until heated through. Mix in the mango and cook for 3-5 minutes. Garnish with cilantro. | | Tips & Notes | |
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