id="wpurp-container-recipe-9105" data-id="9105" data-permalink="https://afrovitalityeats.com/recipe/cuban-black-beans-and-baked-sweet-potato-bowl/" data-custom-link="" data-custom-link-behaviour="" data-image="https://afrovitalityeats.com/wp-content/uploads/2018/02/IMG_4355.jpg" data-servings-original="3" class="wpurp-container" style="margin:0 auto !important;padding-top:10px !important;padding-bottom:0px !important;padding-left:10px !important;padding-right:10px !important;max-width:600px !important;position:static !important;background-color:#ffffff !important;border-width:1px 0 0 0 !important;border-color:#aaaaaa !important;border-style:solid !important;vertical-align:inherit !important;font-size:14px !important;color:#0d0c0c !important;font-family:Open Sans, sans-serif !important;">
Cuban Black beans and baked sweet potato bowl
Pre heat oven to 400. Thoroughly scrub potato skin under running water with a scoring pad. Pad dry , rub with olive oil and bake on a baking pan for 45 minutes until soft.
Heat oil in a medium to large skillet. Sautee onions for about 5 minutes until they just start to brown. Add in oregano, paprika, cumin and bay leaves. Continue to cook for another 3 minutes
Add in cooked beans, fresh garlic and 1 cup of water. Bring to a gentle simmer and continue to cook.
Add in remaining water (more if you want a lighter bean soup). Stir and continue to simmer for about 10-15 more minutes. Add parsley, adjust seasoning with salt and black pepper.
Serve beans in a bowl topped with avocado, sour cream, a lime wedge and chopped cilantro.