What? On a Tuesday? (Yep, it's Tuesday.) With classes starting soon, I've decided to reorganize my blog posts a bit to keep my schedule manageable. So, starting today, "what's cooking" and "let's make" will appear on alternate Tuesdays. And we'll start window shopping on Wednesdays. Giveaways will still start on Thursdays and I spy will appear on Fridays as usual. I just need to take the weekends off so I can catch up! But enough about calenders, let's talk about food!
I love soups and stews. Anything in a bowl, really. But I don't normally eat much soup in the summer. For this stew, I'll make an exception. Hearty and satisfying, with a little spice and a bucketload of flavor. Oh, and healthful. So healthful, I just had to add a few slices of fried plaintains so as not to shock the system. :)
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 jalepeno pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/2 cup chopped fresh cilantro
Heat the oil in a large pot over medium heat, and cook the onion until tender. Stir in garlic, and cook for another minute or so, then mix in the sweet potatoes, bell pepper, tomatoes with juice, jalepeno, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and half of the cilantro. Serve in individual bowls and top with fresh cilantro. Dig in and enjoy!