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African Sweet Potato Stew with Red Beans

Yield 6 servings (serving size: 1 1/3 cups stew, 1 1/2 teaspoons peanuts, and 1 lime wedge)
Vivid colors and fragrant spices are the hallmarks of this thick stew, which is garnished with crunchy peanuts. A squeeze of lime juice at the table brightens the rich, earthy flavors.

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 1 garlic clove, minced
  • 4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
  • 1 1/2 cups cooked small red beans
  • 1 1/2 cups vegetable broth
  • 1 cup chopped red bell pepper
  • 1/2 cup water
  • 1 teaspoon grated peeled fresh ginger
  • 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 chiles, drained
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons chopped dry-roasted peanuts
  • 6 lime wedges

Nutrition Information

  • calories 308
  • caloriesfromfat 26 %
  • fat 8.8 g
  • satfat 1.5 g
  • monofat 4.2 g
  • polyfat 2.3 g
  • protein 11.1 g
  • carbohydrate 49.9 g
  • fiber 10.2 g
  • cholesterol 0.0 mg
  • iron 2.7 mg
  • sodium 574 mg
  • calcium 64 mg

How to Make It

  1. Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

  2. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.

  3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.