In a large pot or Dutch oven, heat the olive oil and sauté the onion, carrot and celery over medium-high heat, until soft, about 5 minutes. Add the sweet potatoes, and sauté for another 5 minutes. Add the garlic, tomatoes and juice, cover and turn the heat down to medium. Cook for 15 minutes, or until potatoes start to soften. Add stock, cumin, salt, pepper and black beans with the juice from the can, turn the heat down to low, and cook, uncovered, until sweet potatoes are tender, about 10 minutes. Stir in the cilantro and remove from heat.
Jessica Hulett shares her stew making secrets in How to Cook Stew
This recipe has been added to the following public cookbooks:
Steve's Creations,
Testing,
Frugal Feasts: Main Course Meals Under $10,
Carol's Cookbook,
Warren's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
