African Sweet Potato-Peanut Stew
Peanut butter, cayenne pepper, and cilantro create a tantalizing trio of flavor in this meatless African meal.
3 cloves garlic
2 cups loosely packed fresh cilantro leaves and stems
1 can (28 ounces) diced tomatoes
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
Salt 1 cup water
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 can (15-19 ounces) garbanzo beans, rinsed and drained
1 package (16 ounces) frozen whole or cut green beans
1. In a blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. In a 4 1/2-6-quart slow-cooker bowl, pour peanut butter mixture and stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook on low setting for 8-10 hours or on high setting for 4-5 hours, or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label direct; gently stir green beans into stew.