This recipe was given to me by a friend who received it from her daughter. I have no idea where it originated, but I am very glad that I got it! It is a wonderful dish for a cool fall day. Serve it with cheese biscuits or toasted bread; or top it with grated cheese and sour cream. Either way, you will enjoy it. Since my guys like meat, I added about a pound of ground beef.
2 tsp. olive oil
1-1/2 c. chopped onion
1 garlic clove, minced
4 cups peeled, cubed sweet potatoes (I used half white potatoes/half sweets)
1-1/2 c. cooked small red beans
1-1/2 c. vegetable broth
1 c. chopped red bell pepper
1/2 c. water
1 tsp. peeled, grated fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 can (14.5 oz) diced tomatoes, drained
1 can (14.5 oz) chopped green chiles, drained
3 tbsp. creamy peanut butter
3 tbsp. chopped dry-roasted peanuts
6 lime wedges
Heat oil in a skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender. (I browned my meat with the onion and garlic.)
Place onion mixture in an electric slow cooker. Add sweet potatoes and next 10 ingredients. Cover and cook on low for 8 hours or until vegetables are tender.
Spoon about 1 cup of liquid from stew into a small bowl. Add peanut butter and stir well with a fork or whisk. Stir peanut butter mixture into the stew. Top each serving with the chopped peanuts and serve with lime wedges on the side.
*I omitted the bell pepper and the canned chili peppers and used several hot peppers from our garden instead.