Brazilian Black Bean Stew

The "Brazilian Black Bean Stew" (page 255) has the most unusual combination of ingredients and at a first glance, I wondered if it would really work. In fact, I glanced at it more than a few times before finally taking the plunge and deciding to make this recipe. I love black beans, and separately, I love all the other ingredients as well, so finally with a nothing ventured, nothing gained approach, I gave it a try. Most of the other ingredients are those I would expect to find in a bean stew - onion, garlic, bell pepper, jalapeño, tomatoes. And even the sweet potatoes weren't off-putting, as I do enjoy the combination of black beans and sweet potatoes in other preparations as well (such as in a burrito). Then, further down the list of ingredients, I see mango is part of the mix. Hmmm…well, I like mango salsa, so if I think of this as putting the salsa right in the stew pot, not so unusual. But I have to admit, it was the banana that really stumped me. I just couldn't figure out what the banana would add to it, and I was worried it would immediately get really mushy, and, well, I just couldn't talk myself into it. I don't know if cheated myself out of a unique and delicious culinary experience or not. I even thought about adding the sliced banana to individual servings, or maybe even using a plantain instead, but didn't do either. However, in the end, the stew was very good, a wonderful combination of colors, pretty to look at, and delicious to eat. The recipe notes suggest serving it over quinoa or rice, but I served it as-is, in a bowl, and with a soup spoon.

Keeping it "McDougall Friendly" checklist:

• Happily, this recipe as written doesn't require more than just leaving out the one tablespoon of olive oil when sautéing the veggies. Instead, use a nonstick soup pot, and instead of oil, use a small amount of broth or water.