Ground Nut Stew
Serving Size: 6
Preparation Time: 10
Cooking Time: 45
Ingredients
1 Tbsp. olive oil
1½ cups chopped onion
2 serrano chiles, sliced thinly
1 clove garlic, minced
½ tsp. ground cumin
¼ tsp. black pepper
2 cups Unsalted Vegetable or Chicken Stock
1 cup chopped red pepper
1 tsp. grated fresh ginger
2 cups peeled, cubed sweet potatoes
1½ cups Low Sodium Red Kidney Beans, drained and rinsed
1 (14.5 oz. can) Low Sodium Diced Tomatoes, drained
1 roasted poblano pepper, roasted peeled and diced small
3 Tablespoons reduced fat creamy peanut butter
GARNISH
3 Tablespoons dry roasted peanuts, chopped
1 lime, cut into wedges
parsley or cilantro
Directions
In large pot, heat oil in a skillet over medium heat and sauté onion, Serrano chilies and garlic until soft.
Add sweet potatoes, beans, stock, water, peppers, tomatoes & spices. Bring to a boil, then cover and cook on low until vegetables are tender (about 35 – 40 minutes).
Take 1 cup of the hot liquid and place in a small bowl, add peanut butter and whisk smooth. Add mixture back into stew and stir. Add more stock or water if stew is too thick. Adjust seasoning if necessary.