2 cans (15 oz each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14 oz) vegetable broth
1 tsp minced chipotle pepper in adobo sauce
1/4 tsp pepper
1/4 tsp ground cinnamon
1 1/4 cups uncooked couscous
In a large skillet, saute onion in oil until tender. Add beans, sweet potatoes, broth, chipotle, pepper, and cinnamon. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes. Uncover and simmer 5-10 minutes longer, or until potatoes are very tender and mixture is thickened, stirring occasionally. Meanwhile, cook couscous according to package directions. Serve with black bean mixture over the top. Serves 4-6.
