Yuca Stew with Black Beans, Cilantro and Lime

  • Yield 4 servings

This vegetarian stew starring yuca, black beans and fresh vegetables, is sure to please any hearty appetite.


1 (12-ounce) package frozen yuca
Salt, to taste
2 tablespoons olive oil
2 garlic cloves, minced
1 small red onion, chopped
1 jalapeno pepper, seeded and minced
1 large tomato, chopped
1 cup tomato juice
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons lime juice
1/4 cup minced cilantro
1/4 cup shelled pumpkin seeds
1 small avocado, peeled, pitted and diced


  1. Place yuca in a 2-quart saucepan with salted water to cover. Bring to a boil, reduce heat and simmer 12 to 15 minutes until tender. Drain and let cool. Cut into bite-sized pieces and set aside.
  2. Heat oil in a large nonreactive skillet or saute pan over medium heat, Add garlic, onions, jalapenos and saute 5 minutes until tender. Add tomatoes, tomato juice, beans and yuca. Bring to a boil, reduce heat and simmer 10 minutes. Add lime juice, cilantro and salt. Serve in large bowls garnished with pumpkin seeds and diced avocado.