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Nutritional Information


Calories495
Total Fat13g
Saturated Fat3g
Cholesterol0
Sodium1,105mg
Total Carbohydrate83g
Dietary Fiber12g
Sugars--
Protein16g
Calcium--
african sweet potato peanut stew

Rita Maas

Prep Time: 25 min

Cook Time: 8 hr

Ingredients
U.S. Metric Conversion chart

3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans

Directions

In blender or food processor with knife blade attached, hybrid cloudblend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with Display rack lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
About 10 minutes before sweet potato mixture is done, cook best travel tea mug green beans as label directs. Gently stir green beans into stew.