Black Bean and Sweet Potato Stew

2  tablespoons		olive oil
1/2  cup		medium white onion, chopped
2  cups		carrot, minced
1		rib celery, minced
1		clove garlic, minced
4		sweet potatoes, peeled and cut into 1/2 inch cubes
28  ounces		whole peeled tomatoes, chopped with can juice reserved
1/2  cup		chicken stock
2  teaspoons		ground cumin
2  cups		black beans
1/4  cup		bunch chopped cilantro
1		Salt and pepper to taste

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In a large pot or Dutch oven, heat the olive oil and saute the onion, carrot and celery over medium-high heat, until soft, about 5 minutes. Add the sweet potatoes, and saute for another 5 minutes. Add the garlic, tomatoes and juice, cover and turn the heat down to medium. Cook for 15 minutes, or until potatoes start to soften. Add stock, cumin, salt, pepper and black beans with the juice from the can, turn the heat down to low, and cook, uncovered, until sweet potatoes are tender, about 10 minutes. Stir in the cilantro and remove from heat.