Spicy White Bean And Sweet Potato Stew With Greens

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 lb sweet potato, peeled and cut into 1 inch chunks
• 1 hot chili pepper, fresh, seeded and minced
• 1 teaspoon ginger, peeled and grated
• 1 (14 1/2 ounce) can diced tomatoes
• 3 cups cannellini beans (canned and rinsed, or cooked) or 3 cups white kidney beans (canned and rinsed, or cooked)
• 1 teaspoon brown sugar
• 1/2 teaspoon allspice, ground
• 1/4 teaspoon cumin, ground
• 2 bay leaves
• 3 cups vegetable broth
• salt
• pepper, freshly ground
• 2 2 cups kale or 2 cups greens, chopped, simmered until tender and drained

1. Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
2. Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
3. Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

olive oil, onion, red bell pepper, garlic, sweet potato, hot chili pepper, ginger, tomatoes, cannellini beans, brown sugar, allspice, cumin, bay leaves, vegetable broth, salt, pepper, kale

Taken from www.food.com/recipe/spicy-white-bean-and-sweet-potato-stew-with-greens-418840 (may not work)