I got this recipe from my very good friend Rachel Nielson and it is for sure a winner! Both Joe and I enjoyed it quite a bit, and next time I will definitely be making a double batch. It is called “Carla Hall’s Groudnut Stew” and is found here.
- 2 tablespoons olive oil (plus 1 tablespoon)
- 1 1/2 cups chopped onion
- 1 clove garlic (minced)
- 2 cups peeled and cubed sweet potatoes
- 1 1/2 cups cooked small red beans
- 3 cups vegetable stock or broth
- 1 cup chopped red bell pepper (just used 1 large)
- 1 1/2 teaspoons grated fresh ginger
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 (14.5 oz. can) diced tomatoes
- 1 jalapeno, seeded and diced small
- 3 tablespoons creamy peanut butter (I used ground peanuts with no other ingredients)
- 1 lime (cut into wedges)
- 3 tablespoons dry roasted peanuts, chopped (I just sprinkled some sprouted sunflower seeds on top)
In a sauté pan add 2 tablespoons of olive oil and cubed sweet potatoes. Season with salt and cook for 2-3 minutes until the potatoes begin to caramelize.
In large pot, heat oil over medium heat and sauté onion and garlic until soft.
Add sweet potatoes, beans, stock, peppers, tomatoes & spices. Bring to a boil, then cover and cook on low until vegetables are tender (about 35 – 40 minutes).
Take 1/4 cup of the stew stock and place in a small bowl, add peanut butter and whisk smooth. Add mixture back into stew and stir.
Serve stew in bowls sprinkle with chopped peanuts. At the table squeeze lime juice onto soup.