Latin Black Beans & Sweet Potatoes

2-3 c cooked black beans
2 lbs sweet potatoes, cut into 1-2 in. chunks
1 c roasted red pepper strips (found in a jar in the pickle section)
1 handful fresh cilantro, chopped
1/2 c canned diced tomatoes
3/4 c chicken broth (1/2 can)
1/4 onion, diced
4 crushed cloves garlic
2 tsp gound cumin
1-2 tsp chipotle sauce
1/2 tsp ground allspice
a little all purpose seasoning
salt & pepper

Cook in slow cooker on high for around 3 hours.
Serve with rice.

(My personal opinion is to butter the rice first. Although very tasty, it just needed some fat!)

Borrowed and greatly modified from a Good Housekeeping recipe for chicken; I believe that adding chicken would cut the need for butter so I guess it just comes down to choosing your saturated fat...