Heat a large 6 or 8-quart pot over medium heat. Add coconut oil then add onions and saute for 5 to 7 minutes. Then add the spices, salt, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams. Add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice. Top with Cabbage slaw and serve with pumpkin cornbread.