Here is another recipe to help warm those cool evenings and bring friends and family closer to the table. Bear with me; before you turn your nose up and run away, this recipe calls for peanut butter. Yes, you read me correctly—I said peanut butter! PB makes a refreshingly unique flavor that everybody will love. Unless of course you have a peanut allergy. In that case, you will hate it. And it may actually kill you… Barring any life-threatening aversions to peanuts, I think you will find this hearty, vibrant stew is worthy of any occasion—special or casual. This palate-pleasing dish can be served as the main (for all my Vegan/Vegetarian/Fasting friends out there) or as a side. Carnivores need only marinate a few chicken breasts and throw them on the grill to compliment the earthy flavors of this delectable meal.
African Sweet Potato Stew
**NOTE** Remember to cook your Red Beans the night before unless you are fortunate enough to find them canned!
Ingredients:
· 2 teaspoons sunflower oil – olive oil will substitute
· 1 1/2 cups chopped onion
· 1 garlic clove, minced
· 4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
· 2 cups cooked small red beans
· 2 cups vegetable broth – I use Better than Bouillon
· 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 chilies, 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 chilies—do not add peanut butter yet!).
· Cover and cook on low 5 hours or until vegetables are tender. NOTE: You can refrigerate to cook later – I put out in the morning and use my outlet timer so that the meal is finished cooking about the time that I return home from work.
· 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.
Yield: 6 servings (serving size: 1 1/3 cups stew, 1 1/2 teaspoons peanuts, and 1 lime wedge)
9 = Taste (5 from me and 4 from my husband)
5 = Ingredient Availability – available anywhere!
5 = Prep Time (easy to make and very little time)
5 = Cost – all very inexpensive items
24 out of 25 – Pretty darn good if you ask me!
5 = Family Bonus – Everyone in the house enjoyed this recipe. There were no leftovers, so if you have a large family, you may want to double the recipe.
Here is what we did with all the time we saved: We took our kids trick-or-treating under the pretense that we were just good parents, with nothing to gain. Our reasons weren’t completely altruistic—perhaps we have stolen a chocolate bar or two (or 5) when no one was looking. I was able to organize my closet and purge it of shoes I haven’t worn in 7 years. Now, I have only the handful that I do ware and two that I couldn’t bring myself to part with, including one sexy, non-mom pair of high heal sandals my husband insisted I keep (last worn on my honeymoon). Now, I need to work on re-claiming my office, which seems to have become a giant toy box...
Hope you enjoy the recipe! Feel free to drop me a comment and let me know if you liked it or share any time saving ideas of your own.
