African Sweet Potato Stew with Beans

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African Sweet Potato Stew with Beans

 

2 teaspoons olive oil

1 1/2 cups chopped onion

1 garlic clove, minced

4 cups (1/2-inch) cubed peeled sweet potato (about 1

1/2 pounds)

1 1/2 cups cooked small red beans

1 1/2 cups vegetable broth

1 cup chopped red bell pepper

1/2 cup water

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1 (14.5-ounce) can diced tomatoes, drained

1 (4.5-ounce) can chopped green chiles, drained

3 tablespoons creamy peanut butter

3 tablespoons chopped dry-roasted peanuts

6 lime wedges

 

Heat oil in a nonstick skillet over medium heat. Add

onion and garlic; cover and cook 5 minutes or until

tender.

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.

 

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.

 

Yield: 6 servings (serving size: 1 1/3 cups stew, 1

1/2 teaspoons peanuts, and 1 lime wedge)