Peanut Vegetable Harvest Casserole (Stove Top) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish. Ingredients:
2 tablespoons peanut oil (or vegetable or canola oil) |
1 medium onion, chopped |
3 garlic cloves, minced |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
2 carrots, peeled and cut into chunks |
1 medium potato, peeled and cubed |
1 medium sweet potato, peeled and cubed |
1 (28 ounce) can italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added) |
1 (14 1/2 ounce) can kidney beans, undrained (or pinto beans) |
10 ounces frozen chopped spinach |
1 cup frozen corn |
1 teaspoon salt |
2 tablespoons peanut butter |
1 teaspoon crushed red pepper flakes |
1/3 cup roasted peanuts, chopped |
3 cups cooked rice |
Directions:
1. Saute onions, garlic and peppers in oil.
2. Stir in carrots, potato, sweet potato and tomatoes.
3. Simmer over low heat till just tender.
4. Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
5. Stir in salt, peanut butter and crushed red pepper.
6. Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).
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