Chipotle Black Bean and Sweet Potato Stew

This packs a bit of a punch, as most things with chipotle do. On the other hand, my two-year-old ate a surprising amount of it - he made a face with the first few bites, but kept spooning up more. If you open a can of chipotles in adobo sauce to make this, the remainder will keep in a sealed container in the fridge for months.

olive oil
1 large onion, chopped
4-6 cloves garlic, minced
3-4 cups cooked black beans (if seasoned, so much the better)
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
1 chipotle pepper in adobo sauce, seeded and minced
1 Tbsp ground cumin
Salt and pepper to taste
Optional toppings: cheddar, goat cheese, sour cream, or creme fraiche

Heat a little olive oil in a soup pot or Dutch oven. Add the onion and garlic and saute about 5 minutes, until soft. Add the black beans, sweet potatoes, chipotle, cumin, and salt and pepper. Add a little water if the mixture seems dry; remember that the sweet potatoes will give off some liquid as they cook. Cover and cook over medium heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Taste and adjust seasonings.

Serve hot, adding any of the optional toppings at the table.

Serves about 4.