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Serves: 6 servings
Dan and I recently decided to bring a few vegan meals into our diet. I found Angela Liddon’s “Oh She Glows” style to go well with my cooking style and so bought her book. She has a great recipe for Soul-Soothing African Peanut Stew. Her recipe is the inspiration for this recipe, however, I have changed the recipe to suit my taste and cooking style.
Ingredients
- 1 cup of small white beans (soaked over night)
- 1 tbsp avocado oil
- 1 medium onion, diced
- 3 cloves of garlic, minced,
- 1 red bell pepper, diced
- 1 medium sweet potato, diced into 1/2 inch cubes
- 1 (28 ounce) can of diced tomatoes
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup smooth peanut butter
- 4 cups chicken (or vegetable) broth
- 1 tbsp chili powder
- 1 tsp cinnamon
- 1 cup spinach leaves, chopped fine
Instructions
- Rinse beans several times and bring to a boil over medium high heat. Lower to a simmer and cook for 45 minutes or until they are soft to eat.
- Heat oil in a dutch oven or soup put. Add onion and cook until 5 minutes.
- Add the garlic, bell pepper and sweet potato and cook for 5 more minutes.
- Add tomatoes, salt, pepper, chili powder and cinnamon and cook for 5 more minutes.
- Mix peanut butter and hot chicken broth until smooth and add to vegetables.
- Drain beans and add to vegetables.
- Cover and simmer for 20 minutes until sweet potato are cooked.
- Stir in spinach and serve.
- Enjoy!
Ingredients looked interesting so decided to give this one a try. Turned out delicious! This recipe is definitely a keeper.