African Sweet Potato Stew with Red Beans

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

Preparation

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.