For January, a Carribean-influenced one-pot meal that is warm and wonderful!
Video on making homemade stock from veggie scraps:
Ingredients:
1 T. olive oil
1 medium onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced or finely chopped
1 large sweet potato (or yam), cut in 1/2 inch cubes
zest and juice of 1 lime
1 (28oz.) can diced tomatoes
4 (15oz.) cans black beans (or equivalent of precooked dried beans)
1 jalapeno pepper, chopped
1 T. cumin
1 T. chili powder
1 t. cocoa powder
2 t. sea salt, or to taste
Saute first 4 ingredients in a soup pot over low-medium heat until vegetables are soft. Add sweet potato, lime zest and lime juice and continue cooking 15-20 minutes or until sweet potato is soft. Add all remaining ingredients, cover, and simmer on low for 10 minutes while flavors combine. Garnish with your choice of toppings & enjoy!