BRAZILLIAN RECIPE; Black Beans and Mango Soup

Ingredients:

* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 2 medium garlic cloves, minced
* 2 medium sweet potatoes, peeled and diced (1 to 1 1/4 lbs.)
* 1 large red bell pepper, diced
* 14 1/2 ounces can diced tomatoes
* 1 small hot green chili pepper (or more)
* 2 (16 ounce) cans black beans, drained and rinsed
* 1 ripe mango, pitted, peeled and diced
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon salt

Directions:

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until
softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden,
about 3 minutes.Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili
and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until
potatoes are tender but still firm, 10 to 15 minutes.Stir in beans and simmer gently,
uncovered, until heated through, about 5 minutes. Stir in mango and cook until
heated through, about 1 minute. Stir in cilantro and salt. Serve hot.