African Sweet Potato Stew with Red Beans

My love for this stew is deep.

It's become a household staple, and you've probably heard me raving about it already. If you're a sweet-potato fan, and own a slow-cooker, give this one a try and tell me what you think.

What's in it:

2 tsp olive oil

1 1/2 cups chopped onion

1 garlic clove, minced

4 cups (half inch) cubed peeled sweet potato (about 1 1/2 lbs)

1 1/2 cups cooked small red beans

1 1/2 cups vegetable broth

1 cup chopped red bell pepper

1/2 cup water

1 tsp grated peeled fresh ginger

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 (14.5-ounce) can diced tomatoes, drained

1 (4.5-ounce) can chopped green chiles, drained

3 tbsp creamy peanut butter

3 tbsp chopped dry-roasted peanuts

6 lime wedges

How to make it:

1. Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes until tender.

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

3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Ladle stew into individual bowls. Top with peanuts; serve with lime wedges. Serves: 6

Source: Cooking Light Slow Cooker © 2006 by Oxmoor House, Inc.*

*In case you're wondering, every single recipe out of this book is scrumptious. More to come.