"CaribBean" One-Pot Stew

Tonight for dinner, I made this new recipe. I wasn't sure how we would like it because, honestly, the idea of sweet potatoes was a little strange. It was delicious.

Here is my mise en place (yes, I watch way too much Food Network). It is the celery, onions, green peppers, garlic and fresh ginger in the little bowl, and the par cooked sweet potatoes in the big bowl. Have I mentioned how much I love, love, love that giant bamboo cutting board? Definitely one of the best gifts my husband gave me.

Ingredients

• 1 pound sweet potatoes
• 2 tablespoons olive oil
• 2 tablespoons minced ginger
• 3 garlic cloves, minced
• 1/4 jalapeno, minced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 pound pork loin, trimmed and cut in 1/2-inch pieces
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 (16 ounce) cans kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth

1. Prick sweet potatoes with fork and microwave on high for 6-8 minutes until tender. Set aside. When cool, peel and cut into 1/2-inch cubes. Heat olive oil in large stockpot. Add ginger, garlic and jalapeno and saute until soft, about 2 minutes. Add celery, green pepper and onion, and cook until translucent, about 5 minutes.

2. Season pork with cumin, salt and pepper. Push vegetables to one side of stockpot and add pork, browning on all sides. Add kidney beans, tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until pork is tender.