Brazilian Black Bean Stew

What You'll Need

• one large red bell pepper, diced
• tow (14.5 ounce) cans diced tomatoes with juice
• one small hot green chile pepper, diced
• 1 1/2 cups water
• tow (16 ounce) cans black beans, rinsed and drained
• one mango - peeled, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• one tablespoon canola oil
• 1/4 pound chorizo sausage, chopped
• 1/3 pound cooked ham, chopped
• one medium onion, chopped
• tow cloves garlic, minced
• tow (1 pound) sweet potatoes, peeled and diced

How to Make It

1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes.
2. Place the onion in the pot, and cook until tender.
3. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water.
4. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
5. Stir the beans into the pot, and cook uncovered until heated through.
6. Mix in the mango and cilantro, and season with salt.