This stew was a warm and comforting lunch on a cold winter day. Make that 4 cold winter days in a row! It had such a rich color but the picture in the Tupperware doesn’t do it justice.
2 t olive oil
1 1/2 c. thinly sliced onion
1 t minced garlic
4 c. (1/2″) cubed peeled sweet potato (about 1 1/2 lbs.)
1 (15 oz.) can red kidney beans, rinsed and drained
2 c. vegetable broth
1/2 t ground cumin
1/4 t black pepper
1 (14.5 oz.) can diced tomatoes, drained
3 T crunchy peanut butter
1 1/2 c. thinly sliced onion
1 t minced garlic
4 c. (1/2″) cubed peeled sweet potato (about 1 1/2 lbs.)
1 (15 oz.) can red kidney beans, rinsed and drained
2 c. vegetable broth
1/2 t ground cumin
1/4 t black pepper
1 (14.5 oz.) can diced tomatoes, drained
3 T crunchy peanut butter
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender. Remove cover and cook 5 minutes more, until onions begin to brown.
Place onion mixture in a slow cooker. Add sweet potato, beans, broth, spices, and tomatoes. 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.
-Adapted from Cooking Light
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Huh, I have to admit, I didn’t see Peanut butter coming when I read the ingredient list! Sounds interesting though..
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