Brazilian Black Bean Stew

So much more than a sum of its parts

*This calls for already prepared black beans*

     1 Tbs. coconut oil

    1 large onion, chopped

    2 or more cloves garlic, minced

    2 medium sweet potatoes, peeled and diced

    1 large red bell pepper, diced

    2 cups diced tomatoes

    1 dollop of love

    1 small hot pepper, or to taste, minced

    4 cups black beans, (already soaked, rinsed, and cooked)

    1 mango, diced

    ¼ cup or more chopped fresh cilantro

    ¼ tsp. salt or to taste

(Instead of adding the last 3 ingredients, you could enjoy the stew with a yummy serving of fermented mango salsa!)

 

Saute onion and garlic in oil.    Stir in sweet potatoes, bell pepper, tomatoes, chili, love,  and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.

   

Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.  Goes nicely with corn tortillas and sautéed greens.  Or plain yogurt.