1 tablespoon canola oil
1 large onion, chopped
4 medium garlic cloves, minced
1 medium sweet potato, cubed or diced
1 large red bell pepper, diced
1 small hot green chili pepper (or more)
1 (14 oz) can diced tomatoes
2 (15 oz) cans black beans, drained and/or rinsed
3/4 cup to 1 cup water or vegetable broth
1 ripe plantain, peeled and cubed or diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili pepper and 3/4 cup 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 plantain and cook until heated through, about 5 minutes. Stir in cilantro and salt. Serve hot.
*Serving suggestions: Serve with warmed flour tortillas. Add ripe mango for variation. Dish pairs well with some fresh steamed Swiss chard. If stew gets too thick just keep adding more water/broth.*