Forget the water, double the spices, use fresh chiles and fire-roasted tomatoes, cook it stovetop. Then it's fabulous. Great with a salad that has some fruit and with cornbread.
African Sweet Potato Stew with Red Beans
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.
Yield: 6 servings (serving size: 1 1/3 cups stew, 1 1/2 teaspoons peanuts, and 1 lime wedge)
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Amount per serving
- Calories: 308
- Calories from fat: 26%
- Fat: 8.8g
- Saturated fat: 1.5g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 2.3g
- Protein: 11.1g
- Carbohydrate: 49.9g
- Fiber: 10.2g
- Cholesterol: 0.0mg
- Iron: 2.7mg
- Sodium: 574mg
- Calcium: 64mg
- 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
- Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
- 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.
- 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.
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