Black Bean And Sweet Potato Stew

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 bell pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 1 1/2 cups diced peeled sweet potatoes (about 6 oz.)
• 1 (14 -16 ounce) can mexican-style tomatoes
• 1 (16 ounce) can black beans or 2 cups drained cooked black beans, rinsed
• 3 tablespoons chopped cilantro
• 1/2 teaspoon tabasco sauce or 1/2 teaspoon hot pepper sauce
• salt and pepper (it may not need it)

Recipe

• 1 in a large saucepan heat olive oil. add the onion, green pepper and garlic. cook over medium heat until the vegetables begin to soften, about 4 minutes. stir in the chili powder and cook 1 minute. add 1 cup water and sweet potato. cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
• 2 add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks with the side of the spoon. simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes. to thicken the sauce slightly, mash about a quarter of the beans against the side of the pan.
• 3 stir in cilantro and season with tabasco and salt and pepper (if desired).