2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 15oz can of kidney beans, including liquid
1 15oz can of pinto beans, including liquid
1 cup of water
3 cloves of garlic, minced
1 Tbs cumin
1 Tbs chili powder
1) Combine all ingredients in a large pot over medium-high heat.
2) Bring to a boil.
3) Reduce heat to medium. Cover and simmer 20-25 minutes, until sweet potatoes are tender.
Review: I found an article in Vegetarian Times (November 2012) about black radishes. It had some vague ideas of how to use them in recipes, but no recipes. I didn't think much about it, as I never saw them in the store. Yet, they're in stock every week at our grocery store in New Hampshire?! These are much bigger than regular radishes, but have much of the same flavor. They mellow with cooking, however. It worked well in this recipe, which had more of a hearty flavor than a spicy flavor. It was also quite filling!!
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