Adapted for the slow cooker from my favorite stovetop black bean and sweet potato stew recipe. Serves 4-6.
2 Tbsp olive oil
2 cups finely chopped onions
2 Tbsp minced fresh ginger root
2 tsp chili powder
1-1/2 tsp ground cumin
1-1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
1-1/4 cups orange juice
2 Tbsp minced garlic
2 15- to 16-ounce cans black beans, rinsed, drained
1-2 chipotle chiles in adobo, chopped (to taste)
1 red bell pepper, chopped
Kosher salt and fresh black pepper, to taste
Toppings (optional): sour cream, diced avocado, orange or lime wedges
In a 5- or 6-quart slow cooker, add the olive oil, onions and ginger root. Turn the cooker to HIGH while you prepare the sweet potatoes.
Add the chili powder, cumin, sweet potato pieces, orange juice and garlic. Turn the cooker to LOW, cover, and cook for 3 hours.
After the potatoes have cooked and are nearly tender, stir in the black beans, chipotle chile peppers, bell pepper, and 1/2 teaspoon each of kosher salt and black pepper. Cook on LOW for 1 hour, or until the sweet potatoes are cooked through.
Taste, and adjust seasoning with more salt and pepper, if needed.
Serve hot. Can be made several days ahead.