2 tsp. olive oil
1 1/2 cups chopped onion
1 clove garlic, minced
4 cups (1/2-inch) cubed peeled sweet potato, about 1.5 pounds
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 large chopped red bell pepper
1/2 cup water
1 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
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3 tbsp. creamy peanut butter
3 tbsp. chopped dry-roasted peanuts
1 lime
Heat oil; 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 until blended. Stir peanut butter mixture into stew.
To serve, top with peanuts and accompany with a wedge of lime.
Yield: 6 servings, about 300 calories each.
From a Cooking Light magazine.
Note (2024): Delicious and easy. I used black beans; chicken stock; more ginger; more sweet potatoes; no garlic; scant 1 tsp kosher salt. Peanut butter can be added in bottom of a bowl and mixed in then if you are serving to people who don’t like it. Extra peanuts and lime not necessary. +++++