Meals Matter

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Contributed By: freemondon
Cooking Light online

uses slow cooker

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.

Cook's Notes

6 servings (serving size: 1 1/3 cups stew, 1 1/2 teaspoons peanuts, and 1 lime wedge)

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