Monday, September 27, 2010

African Sweet Potato Stew with Red Beans

So here are some facts for you....

1. I have been receiving and cooking with local produce for 14 months.
2. I have been cooking with recipes for 13 months.
3. Dennis and I have been dating for 12 months.

So when I tell Dennis he started dating me at the right time, I am not kidding. I had just decided to get serious about cooking and started to really explore. Before, I just roasted vegetables and served it over couscous. Yummy single food, but let's be honest girls... that's no way to win a man's confidence.

What does this mean? It means Dennis has put up with being fed homemade meals regularly (I know, so hard!). Also, I finally get to enjoy some recipes I cooked last year and build on my collection with new additions.

The first seasonal repeater is a recipe from Cooking Light: Slow Cooker. No it's not specifically for two (which sadly has become a theme lately). But Dennis has requested more leftovers so that he can eat them for lunch. This saves him money and is generally healthier than anything he can get around his office. This stew would also freeze very well. In fact, I might have to freeze 2 portions for a rainy day.

Because I still had tomatoes around, I used about 3 cups of chopped tomato instead of a can of diced tomatoes. I didn't take very many pictures because.... slow cooking is kind of boring. You dump all the ingredients in and 8 hours later it's ready to go! The recipe says you only need one lime wedge and like 1/2 tablespoon of peanuts. But really, I could skip the peanuts and double the lime juice. The tang from the lime really adds a fun kick . Dennis and I really enjoy this recipe. It's a very filling vegetarian (vegan) stew. The only thing I might add is some cornbread.

This is the only photo I have. So deal.

African Sweet Potato Stew with Red Beans
(Serves 6)

2 tsp olive oil
1 1/2 c. chopped onion
1 garlic clove
4 c. peeled, cubed sweet potato
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 fresh grated ginger
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
14.5 oz diced tomatoes
4.5 oz chopped green chilies
3 tbs creamy peanut butter
3 tbs dry roasted peanuts
6 lime wedges

1. Heat oil in a non-stick skilled over medium-heat. Add onion and garlic, cover and cook 5 minutes (or till tender).

2. Place onion mix in a 5-quart slow cooker. Add sweet potato and next 10 ingredients. Cover and cook on low 8 hours or until vegetables are tender.

3. Spoon 1 c. cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mix into stew. Serve with peanuts and lime on each serving.

No comments:

Post a Comment