With peanut butter, cinnamon, and cayenne, this stew is hearty, fragrant, rich, creamy, spicy, warming, delicious. Thank you Meatout Mondays! and Colleen Patrick-Goudreau!
2 onions, chopped
3 garlic cloves, minced/crushed/pressed
3 sweet potatoes peeled & chopped
2 bell peppers, chopped
1 15 oz.can kidney beans
1 15 oz. can diced tomatoes
1/2 – 3/4 cup natural peanut butter
4 cups veggie broth
1 tsp grated fresh ginger (or more to taste)
1 tsp cumin
1 tsp cinnamon
1 tsp agave
1/2 tsp cayenne
Salt to taste (if your beans and/or tomatoes and/or broth and/or peanut butter has salt, you may not need to add much if any. Less is more, you can always add more at the table.)
Greens (i.e. kale, collards, chard, etc.) stemmed & chopped
Sauté the onions in the oil for a few minutes until tender. Throw in the garlic, stir with wooden spoon, then remove from heat. Throw the onions & garlic and everything else except the greens into the slow cooker. Cook 8-12 hours on low until sweet potatoes are tender. Once it’s done toss in the greens. Then mix everything really well, being sure your peanut butter has melted & mixed evenly.
Makes 6 entrée servings or 12 apps. Serious fall Yum!!!!