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Ingredients
- 2 medium-large sweet potatoes
- 2 tsp. ground cumin (we ground it fresh, and it was fantastic)
- 2 tbsp olive oil
- salt to taste
- 1 cup chopped onion
- (1 cup broth)
- 2-3 cloves garlic (could easily take more if desired)
- (dash of crushed red pepper)
- 1 red bell pepper, diced (we added a second one, green)
- 32 oz. canned black beans (rinsed and drained)
- 28 oz. canned diced tomatoes (we used Italian seasoned ones and included the liquid)
- 2 small chiles, minced (jalapenos, seeds removed)
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Directions
Bake sweet potatoes until just firm; peel when cooled and cut into 3/4 inch cubes. Set aside. Heat oil in large soup pot. Saute garlic and onion until golden. Add red bell pepper, beans, diced tomatoes, chiles, and cumin; simmer for 15 minutes until vegetables are tender-crisp. (Here we added the broth and the crushed red pepper.) Add sweet potatoes and continue to simmer for at least 15 minutes until potatoes are to desired softness. Season with salt.
We served this with a slice of cornbread in the bottom of the bowl, which was fun and yummy. Great with red wine.
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