This recipe is the only vegetarian dish I've been able to get my family to enjoy - and they really enjoyed it! Since sweet potatoes are so hard to chop up raw, I go ahead and boil them ahead of time until they're just tender enough that I don't need a chainsaw to get through them. Non-vegetarians can feel free to add 1/8 pound chopped sausage and/or ham with the onion in the first step.
- 1⁄2 tablespoon canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 medium sweet potato, peeled and diced
- 1 small red bell pepper, diced
- 3⁄4 lb tomato, diced
- 3⁄4 cup water
- 1 (16 ounce) can black beans, well-rinsed and drained
- 1 mango, peeled, seeded and diced
- 1⁄8 cup chopped fresh cilantro
- salt, to taste (optional)
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
- Add in the sweet potato, bell pepper, tomatoes, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender, about 15 minutes.
- Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.