Spicy Black Bean and Sweet Potato Stew

1. Peel and dice red onion. Dice celery. Peel and cut sweet potatoes into 1 inch cubes. Chop parsley. Drain and rinse beans.

2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine.

3. Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.

4. Add sweet potatoes and cook, stirring occasionally, around 2-3 minutes.

5. Add black beans and spices and stir to combine.

6. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.

7. Add crushed tomatoes and broth and increase heat to high. Bring to boil, and then reduce heat to medium.

8. Simmer, stirring occasionally, until the sweet potatoes are fork-tender, approximately 13-15 minutes.

9. Remove from heat and discard bay leaves. Stir in 3/4 of the fresh parsley, leaving the remaining for garnish. Taste and adjust seasonings, as desired.

10. Top with remaining fresh parsley and serve immediately.