Braised Kidney Beans and Sweet Potato

• 4 medium onions chopped
• 4 clove garlic medium size, chopped
• 1 tablespoon ginger fresh, chopped
• 1 medium carrots thinly sliced
• 1 medium green bell peppers cut in 1 inch squares
• 2 cups sweet potatoes, or yams cut in 1 inch cubes
• 2 cups mushrooms crimin, sliced medium thick
• 1/2 teaspoon cinnamon
• 1 teaspoon red chili peppers
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 1 tablespoon stock vegetable
• 2 cups stock vegetable
• 15 ounces kidney beans, canned drained
• 1 x salt and black pepper to taste

1. Chop garlic and onions and let sit for at least 5 minutes to bring out their hidden health benefits.
2. Heat 1 tablespoon broth in a medium to large soup or braising pot.
3. Healthy Saute onion in broth over medium heat for 4 to 5 minutes, stirring frequently, until translucent.
4. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms.
5. Continue to saute for another 5 minutes, stirring frequently.
6. Add spices and mix thoroughly.
7. Mix tomato paste and broth together and add.
8. Cover and simmer on low for about 30 minutes stirring occasionally.
9. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.

onions, garlic, ginger fresh, carrots, green bell peppers, sweet potatoes, mushrooms crimin, cinnamon, red chili peppers, paprika, tomato paste, vegetable, stock vegetable, kidney beans, salt

Taken from recipeland.com/recipe/v/braised-kidney-beans-sweet-pota-49598 (may not work)