Black Bean And Sweet Potato Stew - cooking recipe

Ingredients

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)

Preparation

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.
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.
Stir in cilantro and season with Tabasco and salt and pepper (if desired).