Spicy Black Bean and Yam Stew

The flavors in this go so well together. It is my adaptation of a Taste of Home recipe found online.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  large onion, peeled and diced
• 3  garlic cloves, peeled and minced
• 2  tablespoons chili powder
• 1  teaspoon cumin
• 2  tablespoons honey
• 1⁄4 cup strong black coffee
• 1⁄2 cup water
• 1  large  yam, peeled and cut into 3/4-inch cubes
• 1 (14 1/2ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) can corn kernels, rinsed and drained
• 2  cups  medium salsa (I use Emerald Valley Organic)
• 1⁄2 cup sour cream (to garnish)

Directions

1. Gently saute the chopped onion and garlic in the olive oil until softened (about five minutes). Add the chili powder, cumin, honey, black coffee and water and stir.
2. Then stir in all other ingredients. Bring to a boil then reduce to a simmer. Cover and simmer until the yam cubes are tender, about 20 minutes.
3. Or -- if your burner runs out of propane like mine did, you can bake the whole thing in a covered oven-proof pot in a 325 degree oven for two hours.
4. Top each bowlful with 2 tablespoons cold sour cream.