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)

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

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.

Nutritional Information

Calories:

308 (26% from fat)

Fat:

8.8g (sat 1.5g,mono 4.2g,poly 2.3g)

Protein:

11.1g

Carbohydrate:

49.9g

Fiber:

10.2g

Cholesterol:

0.0mg

Iron:

2.7mg

Sodium:

574mg

Calcium:

64mg