Sweet Potato Caribbean Stew

4 sweet potatoes (peeled slightly then cubed)
1 onion (chopped)
1 cup corn (frozen or fresh)
4 cup beans (your choice- dried pinto or 2 cans black is good)
1 salt-less veggie bouillon
1 cup rice (prepared separate- or add 2 cups water if cooking with)
4 cup water
Hot sauce Verde (to taste)
1 tsp cumin
4 cloves garlic (minced)
lemon peel (shaved)
Chipotle pepper
2 Tbs brown sugar
1 Tbs olive oil

Simmer onion and garlic in olive oil on medium until clear.
Add water, bouillon, cumin, lemon peel, and pepper until bouillon dissolves.
Add sweet potatoes- cook to your preference- firm cooked is mine- about 15 min depending on type of potato.
Add rice, corn, beans, brown sugar, and hot sauce Verde

Enjoy with some crunchy bread or a corn tortilla!