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Wednesday, December 16

African sweet potato stew with red beans

Oil, olive
2 teaspoons
Onion, chopped
1 ½ cups
Garlic, minced
5 cloves
Sweet potatoes, ½-inch cubed
4 cups
Red beans, small, drained
1 ½ cups
Broth, vegetable
1 ½ cups
Bell pepper, red, chopped, seeded
½ cup
Ginger, peeled, grated
1 tablespoon
½ teaspoon
Cumin, ground
½ teaspoon
Pepper, freshly ground
½ teaspoon
Tomatoes, diced
14.5 ounces
Green chiles, diced
4.5 ounces
Peanut butter, creamy
3 tablespoons
Peanuts, dry-roasted, chopped
3 tablespoons
Parsley, chopped

Lime, cut into wedges
  1. In a medium skillet, heat the oil over moderate heat. 
  2. Add the onion and garlic, cover and cook 5 minutes, or until tender; transfer the onion mixture to a La Chamba pot (or Dutch oven). 
  3. Add the potatoes, beans, broth, bell pepper, water, ginger, salt, cumin, pepper, tomatoes, and chiles to the La Chamba. 
  4. Cover, heat the oven to 325°F, and cook until the vegetables are tender, about 2 ½ to 3 hours. 
  5. Spoon 1-cup cooking liquid into a small bowl, and whisk in the peanut butter; stir into the stew. 
  6. Ladle into bowl, top with peanuts and parsley, and serve with lime wedges. 
Recipe adapted from

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