African Sweet Potato Stew with Red Beans

By Bostoncook

CL, 10/04

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 garlic clove, minced
• 4 cups sweet potato, peeled and in 1/2-inch cubes
• 1 1/2 cups red beans
• 1 1/2 cups vegetable broth
• 1 cup chopped red bell pepper
• 1/2 cup water
• 1 teaspoon minced ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 can diced tomatoes (14.5-ounce) drained
• 1 can chopped green chiles (4.5-ounce) drained
• 3 tablespoons peanut butter, creamy
• 3 tablespoons dry-roasted peanuts, chopped
• 6 lime wedges

Preparation

Step 1

Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

2. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.

3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

Notes: This was somewhere between an excellent and very good - very yummy crockpot meal. No changes except we didn't have a red pepper or lime wedges. Just delicious, filling, and healthy. And plenty for leftovers the next day.