Preparation / Directions:
*30 minutes or less* Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute. Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes more. Stir in bell peppers and onion, cook 5 minutes. Add rum and lime juice, combine well and cook 5 minutes more. Add tomato slices.
Coat saucepan with nonstick cooking spray; set over low heat. Add beans and cook, stirring, until hot, about 3 minutes; drain.
Place beans in a casserole or serving bowl; add vegetables. Garnish with lime or orange slices, cilantro sprigs; serve at once. Serve over rice if desired.
Makes 6 servings