Recipe: Steven's Spicy Black Bean Soysage Stew

STEVEN'S SPICY BLACK BEAN SOYSAGE STEW

About 7 ounces Lightlife Gimme Lean Sausage-Style soysage, thawed, crumbled
2 teaspoons olive oil
1 medium onion, sliced vertically into thin crescents
2 1/2 cups vegetable stock
1 large sweet potato,- peeled and cut into 1/2-inch dice
1 (15 ounce) can black beans
1 (14 1/2-ounce) can diced tomatoes with green chili peppers
2 tablespoons cornstarch
Salt and freshly ground black pepper to taste
Cooked rice or other grain or toasted bread (to serve with the stew)

Spray a nonstick skillet with cooking spray and place it over medium-high heat. When hot, add the soysage and cook, using a wooden spoon to stir, until just browned, about 6 minutes. Remove from the heat and set aside.

In a large pot over medium-high heat, heat the oil. Add the onion and saute until it softens slightly, about 3 minutes. Then add the vegetable stock and sweet potato, bring to a boil, then lower the heat to a simmer. Loosely cover and cook until the sweet potato is tender, 12 to 15 minutes.

Drain 3 to 4 tablespoons of liquid from either the beans or the tomatoes with green chilies, reserving it in a small dish. Add the beans and tomatoes and their remaining juice to the pot. Return the stew to a gentle boil.

Using your fingers, smush the cornstarch into the reserved liquid, to make a thin slurry. Stirring constantly, mix into the stew, which should thicken almost immediately. Add salt and pepper to taste and the crumbled soysage and cook until warmed through, about 4 minutes.

Serve the stew steaming hot in large bowls, ladled over rice.

Servings: 6
Source: Passionate Vegetarian by Crescent Dragonwagon