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Sweet Potato and Red Bean Stew

By Cole :: March 03, 2006 @ 08:04 PM

Sweet Potato and Red Bean Stew
from Cooking Light

2 tsp. olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups peeled cubed 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 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 14.5 oz can diced tomatoes, drained
1 4.5 oz can chopped green chiles, drained
3 T. creamy peanut butter
3 T. chopped dry roasted peanuts
6 lime wedges

1. Heat oil in nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

2. Place onion mixture in 5-quart slow cooker. Add sweet potato and next 10 ingredients (through chiles). 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. op with peanute, serve with lime wedges.

Yield: 6 servings -- 1 1/3 cups stew, 1 1/2 tsp. peanuts, and 1 lime wedge

NI: 308 calories, 10.2 grams fiber, and 8.8 grams fat