| |
| |
| 2 tsp |
|
olive oil |
|
| 1 1/2 cups |
|
chopped onion |
|
| 1 |
|
garlic clove, minced |
|
| 4 cups |
|
cubed peeled sweet potato (about 1 1/2 pounds), (1/2-inch) |
|
| 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 tsp |
|
grated peeled fresh ginger |
|
| 1/2 tsp |
|
salt |
|
| 1/2 tsp |
|
ground cumin |
|
| 1/4 tsp |
|
black pepper |
|
| 1 |
|
can diced tomatoes, (14.5-ounce) drained |
|
| 1 |
|
can chopped green chilies, (4.5-ounce) drained |
|
| 3 Tbs |
|
creamy peanut butter |
|
| 3 Tbs |
|
chopped dry-roasted peanuts |
|
| 6 |
|
lime wedges |
|
|
|
| |
| 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 chilies). 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. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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