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Submitted by Arminda Perch
1 Tbsp. olive oil
1 medium onion, chopped
2 tsp. cayenne
1 cup canned vegetable or vegetarian chicken broth
1 1/2 cup sweet potatos, peeled, cut into 3/4-inch cubes
1 16 oz. can Mexican-style stewed tomatoes
1 15 oz. can pinto beans, drained
1/2 tsp. garlic powder
1/2 tsp. oregano
salt to taste
Heat olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add cayenne and stir 1 minute. Add broth and sweet potatos. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until mixture thickens and potatoes are tender, about 10 minutes. Blend in blender and return to saucepan to heatthrough. Should have a slightly thick consistency. If not, adust potatoes and bean amounts.
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