Sweet Potato Stew

Ingredients

• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 1 red bell pepper, coarsely chopped
• 4 cloves garlic, minced
• 2 cups canned chicken stock or vegetable stock (prepare using stock concentrate, cubes, or powder)
• 2 orange-fleshed sweet potatoes (about 12 ounces each), peeled and cut into ½-inch cubes
• One 15-ounce can black beans, drained and rinsed
• 2 large tomatoes, cut into ½-inch cubes
• ½ cup coarsely chopped dried plums
• ½ cup dry sherry
• ¼ teaspoon salt, or to taste
• ¼ teaspoon freshly ground pepper, or to taste

Directions

Heat the oil in a Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until the bell pepper is tender, about 8 minutes. Add the garlic; stir constantly for about 1 minute.

Stir in the stock, sweet potatoes, beans, tomatoes, and dried plums. Increase the heat to high and bring to a boil. Reduce the heat; stir in the sherry; cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the salt and pepper. Taste and adjust the seasoning.