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Sweet Potato Corn Chowder

Sweet Potato Corn Chowder
with Black Beans and Spinach

While researching the foods of Native Americans, corn kept appearing as a common ingredient. Other vegetables eaten by early Native Americans included sweet potatoes, squash and beans.  I thought about making a fry bread, which seems to be a popular Native American recipe, but decided instead to make a chowder. I used ingredients that would have been available to Native Americans hundreds of years ago.

The chowder turned out great. I put all of the ingredients in the slow cooker and cooked it on low for about five hours. Native Americans might have left it stewing over a fire for a while and gotten the same effect.  This is a heart-healthy, gluten-free, vegan dish. Enjoy.

Sweet Potato/Corn Chowder with Black Beans and Spinach

1 large sweet potato, peeled and cut into square chunks
1 cup frozen baby corn
½ cup canned black beans, drained and rinsed
2 cups fresh baby spinach
½ onion, chopped
1 clove garlic, sliced
2 cups low-sodium vegetable broth
2 cups water
1 tbsp. ground cumin
1 tbsp. cilantro
1 tbsp. parsley
¼ tsp. cayenne pepper
Salt & Pepper

  1. Place all ingredients except spinach and black beans into crock pot.
  2. Cook in the crock pot on low heat for about 5 hours.
  3. About 15 minutes before serving, stir in the black beans and spinach.

Makes 3 servings.

* This is week 1 of my “quest” to make a vegan recipe from every state in the U.S. during 2015. Since there are 50 states and 52 weeks, the first week is a Native American recipe and the last week will be a holiday recipe. Inspiration for my quest came from Chris Guillebeau and his recent book The Happiness of Pursuit. Check them out!

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