Sweet Potato Stew With Red Beans

Soups & Stews

Recipe courtesy of A Farmers Market Cookbook

Serves 4 to 6

Ingredients: 
  • 2 (10 ounce) cans diced tomatoes and mild green chilis (Rotels works here)
  • 16 ounce can red beans, rinsed and drained
  • 14 ounce can vegetable broth
  • 4 cups sweet potato, peeled and cubed (about 1½ lb)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons creamy peanut butter

Sweet Potato Stew With Red Beans

 Sweet Potato Stew With Red Beans

Click image to enlarge
Method: 

Combine first 11 ingredients and 1/2 cup water in a 5 quart slow cooker. Cover and cook on low for 7 hours until vegetables are tender.
Spoon 1/2 cup cooking liquid into a small bowl. Add peanut butter to the liquid and mix well with a whisk.
Return peanut butter mixture to the stew.

Serve and garnish with peanuts and wedge of lime.

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