425 calories; 17.6 g fat; 5.2 g saturated fat; 76.5 mg cholesterol; 598.5 mg sodium; 38.5 g carbohydrate; 8.1 g fiber; 29.8 g protein
Drain and rinse black beans.
Peel and cut sweet potatoes into 1-inch pieces.
Chop onions and spinach.
Place first six ingredients (sweet potatoes through cumin) in crock pot.
Cover and cook on low for 7 1/2 hours.
Add peanut butter to liquid in crock pot and stir to combine.
Stir in pork and spinach.
Cook 5 to 6 minutes longer, or until the spinach is tender.