Sweet Potato Stew With Red Beans |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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Serve this warm, comforting stew after a long day with chopped dry-roasted peanuts and a squeeze of lime. Ingredients:
2 (10 ounce) cans diced tomatoes and green chilies (rotel) |
1 (16 ounce) can red beans, rinsed and drained |
1 (14 ounce) can vegetable broth |
4 cups cubed peeled sweet potatoes (about 1 1/2 pounds) |
1 medium onion, chopped |
1 small red bell pepper, chopped |
1/2 cup water |
1 garlic clove, minced |
1 teaspoon grated fresh ginger |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
3 tablespoons creamy peanut butter |
Directions:
1. Combine everything but the peanut butter in a 5 quart slow cooker.
2. Cook, covered, on LOW 7 hours or until veggies are tender.
3. Put peanut butter in a small bowl.
4. Slowly add 1/2 cup of the cooking liquid while whisking.
5. Pour back into stew; stir well.
6. Serve.
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