African sweet potato stew with red beans

Recipe Information

Ingredients

• 2 teaspoons olive oil

• 1 1/2 cups onion, chopped

• 1 clove garlic, minced

• 4 cups sweet potato, cubed and peeled

• 1 1/2 cups small red beans, cooked

• 1 1/2 cups vegetable broth

• 1 cup red bell pepper, chopped

• 1 teaspoon fresh ginger, grated peeled

• 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 chilies, drained

• 3 tablespoons creamy peanut butter

• 3 tablespoons dry-roasted peanuts, chopped

• 6 lime wedges

Directions

• In a nonstick skillet, heat the olive oil over medium heat. Place the garlic and onion into the skillet, cover the pan, and cook until the onion is soft (about 5 minutes).

• Transfer the onion mixture from skillet to a 5-quart slow cooker. Add the sweet potatoes, red beans, bell pepper, tomatoes, green chilies, vegetable broth, ginger, cumin, salt, and black pepper to the cooker and cover. Using a low-heat setting, cook until all the vegetables are tender (about 8 hours).

• Remove approximately 1 cup of cooking liquid from the slow cooker and place it into a small bowl. Add peanut butter to the liquid and whisk. Pour the peanut butter sauce into the stew and mix well. Scoop equal portions of the mixture into 6 bowls and top with peanuts. If desired, sprinkle with juice from the lime wedges.

Nutrition (per serving)

• Calories: 308 cal

• Total fat: 9g

• Saturated fat: 2g

• Monounsaturated fat: 4g

• Polyunsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 574mg

• Carbohydrate: 50g

• Fiber: 10g

• Protein: 11g