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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups sweet potato peeled, cubbed
- 1 can red beans drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup red bell pepper chopped
- 1/2 cup water
- 1 teaspoon ginger fresh, peeled, grated
- 1/2 teaspoon salt
- 1/2 teaspoon cumin ground
- 1/4 teaspoon black pepper
- 1 14.5-ounce can tomatoes drained, diced
- 1 4.5-ounce can green chilis drained, chopped
- 3 tablespoons peanut butter creamy
- 3 tablespoons peanuts dry roasted, chopped
- 6 limes wedges
Ingredients
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Instructions
- In a large pot, heat oil over medium heat. Add onion and cover and cook for 5 minutes or until tender.
- Add garlic and sweet potato and next 10 ingredients (through chilies). Cover and cook on medium until sweet potatoes are tender, about 30 minutes.
- Take a potato masher and mash up your stew so it becomes thick and chunky.
- Spoon 1 cup cooking liquid into a small bowl. Add peanut butter, stir well with a whisk. Stir peanut butter mixture into stew.
- Stir in handfuls of peanuts, depending on preference.
- Serve with lime wedges.
Recipe Notes
Recipe adapted from http://jenloveskev.com/2011/03/31/last-nights-dinner-03-31-11/, adapted from Cooking Light Oct 2004.