Sweet Potato Stew With Red Beans

• 2 (10 ounce) cansdiced tomatoes and green chilies (Rotel)
• 1 (16 ounce) can red beans, rinsed and drained
• 1 (14 ounce) can vegetable broth
• 4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 12 cup water
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 14 teaspoon black pepper
• 3 tablespoons creamy peanut butter

1. Combine everything but the peanut butter in a 5 quart slow cooker.
2. Cook, covered, on LOW 7 hours or until veggies are tender.
3. Put peanut butter in a small bowl.
4. Slowly add 1/2 cup of the cooking liquid while whisking.
5. Pour back into stew; stir well.
6. Serve.

tomatoes, red beans, vegetable broth, sweet potatoes, onion, red bell pepper, water, garlic, ginger, salt, ground cumin, black pepper, peanut butter

Taken from www.food.com/recipe/sweet-potato-stew-with-red-beans-207682 (may not work)