more recipes 1  2  3  4  5  6  7  8   Black Bean and Sweet Potato Stew Black Beans are rated tops among legumes for antioxidants and fiber. They lower cholesterol and LDL levels, scavenge free radicals, moderate insulin resistance, and reduce cancer risk. Sweet potatoes have more beta-carotene than carrots. Beta-carotene boost the immune system and also lower cholesterol, fight against cataracts and cancer. The two ingredients are combined here in a fast and delicious stew, perfect to serve with roast chicken or grilled fish. 2 tablespoons olive oil 1 red onion, chopped 1 large sweet potato, peeled and cut into 1/2-inch chunks 2 teaspoon Jamaican jerk seasoning 1 cup broth 1/2 teaspoon Old Bay® Seasoning 1 tablespoons lime juice 1 16-ounce can black beans salt to taste Heat a large deep skillet over medium high heat. Add the oil and the onion. Cook for 5 minutes, stirring frequently. Stir in the sweet potato. Sprinkle the jerk seasoning over the mixture and cook for 1 minute. Add the broth and Old Bay® seasoning and simmer for 10 minutes. Adapted from Eating Well Magazine.