African Sweet Potato Stew With Red Beans

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 garlic clove, minced
• 4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
• 1 1/2 cups cooked small red beans
• 1 1/2 cups vegetable broth
• 1 cup chopped red bell pepper
• 1/2 cup water
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (4.5-ounce) can chopped green chiles, drained
• 3 tablespoons creamy peanut butter
• 3 tablespoons chopped dry-roasted peanuts
• 6 lime wedges

1. Heat oil in a nonstick skillet over medium heat.
2. Add onion and garlic; cover and cook 5 minutes or until tender.
3. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
4. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

olive oil, onion, garlic, sweet potato, red beans, vegetable broth, red bell pepper, water, fresh ginger, salt, ground cumin, black pepper, tomatoes, green chiles, peanut butter, peanuts, lime wedges

Taken from www.epicurious.com/recipes/member/views/african-sweet-potato-stew-with-red-beans-1251816 (may not work)