Spicy Black Bean and Yam Stew

• 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
• 14 cup strong black coffee
• 12 cup water
• 1 large yam, peeled and cut into 3/4-inch cubes
• 1 (14 1/2 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can corn kernels, rinsed and drained
• 2 cups medium salsa (I use Emerald Valley Organic)
• 12 cup sour cream (to garnish)

1. Gently saute the chopped onion and garlic in the olive oil until softened (about five minutes).
2. Add the chili powder, cumin, honey, black coffee and water and stir.
3. Then stir in all other ingredients.
4. Bring to a boil then reduce to a simmer.
5. Cover and simmer until the yam cubes are tender, about 20 minutes.
6. 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.
7. Top each bowlful with 2 tablespoons cold sour cream.

olive oil, onion, garlic, chili powder, cumin, honey, black coffee, water, yam, black beans, corn kernels, salsa, sour cream

Taken from www.food.com/recipe/spicy-black-bean-and-yam-stew-499246 (may not work)