Food for the Season

Here's a yummy dish that fits right in with the colors of October;

Sweet Potato Stew with Orange Juice and Black Beans

Serve over Brown Rice . . .

And you have a delicious orange and black Autumnal meal!

Sweet Potato Stew With Orange Juice and Black Beans

1 large sweet potato. Peel and cut into bite-sized chunks, put in a covered microwavable dish with enough water to cover the bottom of the dish. Microwave for 8-10 minutes, until just tender, but still hold their shape.

While potatoes are cooking:

Chop 1 medium onion; in a large pot sauté onion in 3 tablespoons olive oil; when tender and golden sprinkle 2 tablespoons of flour over the onions and stir to make a roux, cook for about 2 minutes. Add 1 cup orange juice, 1 tablespoon chili powder and 1 tablespoon honey, stir until thick and smooth.

Drain the potatoes and one 15 oz. can of black beans, then add the sweet potatoes and beans to the onion/juice mixture. Stir and cook until heated through.

Serve with brown rice and ENJOY!

Bonus: 

Peter Rabbit came to visit my yard this morning! (The white containers are my bird baths.)
Sorry for the poor photography--the sun was shining in the dirty windows and I have a cheap camera.