Created by Julie Van Rosendaal
Heat a drizzle of oil in a medium pot set over medium-high heat. Squeeze the sausage out of its casing into the pot and cook, breaking the meat up with a spoon, until it’s no longer pink. Add the jalapeño pepper, cumin, sweet potato, beans, stock and tomato puree. Bring to a simmer, reduce the heat and cook for about 20 minutes, until the potatoes are tender and the broth has thickened a bit.