Navajo Stew–Add it to the rotation

I’d love to pretend that I cook, but to be honest, I’ve pretty much given it up. It’s not that I’m a terrible cook; it’s just that my husband took over at some point, and I’m enjoying the fruits of his labor. Last night he made Navajo Stew from Moosewood Restaurant’s Simple Suppers cookbook. Oh my goodness, was it delicious. I was tempted to lick the bowl when I was done. I definitely recommend the recipe and the entire book.

Ingredients:

• 2 medium sweet potatoes
• 2 red bell peppers
• 1 large onion
• 4 garlic cloves, minced
• 2 tablespoons vegatable oil
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 15-ounce can of tomatoes
• 1 tablespoon canned chipotles in adobo sauce
• 1/2 cup chopped fresh cilantro
• 1 15-ounce can of black beans, drained
• flatbread
• plain yogurt or sour cream

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