1/2poundgreen beanstrimmed and cut crosswise in half
3 mediumsweet potatoespeeled and cut into 1 1/2 inch pieces
2cans (15 oz)black beansrinsed and drained
In non-stick 5 or 6 quart Dutch oven, heat oil (if using) over medium heat until hot. If not using oil, use water. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add chili powder, cumin, coriander, garlic and jalepenos (optional). Cook, stirring, about 1 minute.
Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt and water. Heat to boiling over medium high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer, stirring occasionally, until sweet potatoes are tender, about 25 minutes.
Add black beans and heat through, about 2 minutes longer.
Recipe provided by Lenten Season (https://www.lenten-season.com)