Black Bean And Sweet Potatoes With Chilies In Adobo

• 4 ounces dried apricots, coarsely chopped
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 2 cups onion, finely chopped
• 2 tablespoons fresh ginger, peeled and grated
• 2 teaspoons ground cumin
• 1 kilogram sweet potatoes, peeled and cubed
• 1 3/4 cups orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons garlic, minced
• 32 ounces black beans, cooked
• 50 grams chipotle chile canned in adobo, about 4 peppers, with sauce
• 3 large red peppers, seeded and chopped
• salt and pepper, to taste
• 1/2 cup cilantro, coarsely chopped
• Additional fresh lime juice, to adjust flavour, if necessary
• Brown rice, to accompany

1. Coarsely chop the dried apricots and place in a bowl. Add 1/4 cup orange juice to apricots and soak till needed.
2. Heat oil in a 4 litre Dutch oven over medium heat. Saute onions till softened, then add cumin, ginger and chile powder (if using). Cook briefly, then add sweet potoatoes, garlic and orange and lime juice. Bring to a boil, cover and reduce heat to a simmer.
3. Cook sweet potatoes 10-15 minutes till starting to soften, then add beans, red peppers, apricots (with orange juice) and chipotles.
4. Simmer another 15 minutes till peppers are tender and flavours are well blended.
5. Add the salt and pepper to taste. Stir in cilantro. If stew seems too sweet, adjust flavour with additional fresh lime juice.
6. Yields about 7 pounds of spicy vegetarian stew, or 8 servings, approximately 340 grams each, served over brown rice.

orange juice, olive oil, onion, fresh ginger, ground cumin, kilogram sweet potatoes, orange juice, lime juice, garlic, black beans, chile, red peppers, salt, cilantro, lime juice, brown rice

Taken from www.epicurious.com/recipes/member/views/black-bean-and-sweet-potatoes-with-chilies-in-adobo-52382531 (may not work)