Hot and Smoky Black Bean Stew

Ingredients:

2 Sweet green peppers

1⁄4 tsp Ground cinnamon

2 Sweet red pepper

28 oz. Canned tomatoes

1 tbsp Canola oil

2 -19 oz. Canned black beans

2 Potatoes

2 Chipotle peppers minced

1 Onion, chopped

1 tbsp Adobo sauce

4 cloves Garlic, minced

1⁄2 tsp Dried oregano

1⁄2 tsp Salt

1⁄2 tsp Ground cumin

Coriander sprigs

(optional)

Directions:

• Preheat oven to broil.

• Peel and cut potatoes into cubes, chop onions and mince garlic. Set aside.

• Halve and seed peppers. Place on baking sheet skin side up and  broil till blackened.

• Transfer to bowl. Cover with plastic wrap and let stand for 15 minutes.

• Peel off skins, chop and set aside.

• In dutch oven heat oil over medium heat. Add potatoes, onion, garlic, cumin, salt and cinnamon until onion is softened.

• Add 1 cup water. Cover and simmer, until potatoes are tender, about 10 minutes.

• Drain tomatoes, set juice aside and cut into quarters.

• Drain canned beans and rinse.

• Add tomatoes and juice, beans, chipotles, adobo sauce, reserved peppers and any juices and oregano to pot.

• Bring to boil. Reduce heat, cover and simmer until thickened, about 30 minutes. Garnish with coriander sprigs, if desired.

Notes:

Nutritional information per serving: Protein 16g Total fat 5g Carbohydrates 66g Calories 354 Sodium 827mg Cholesterol 0mg

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