African Peanut and Sweet Potato Stew

Beans

1 Cup Red Kidney Beans / Black Beans

Overnight soak beans in water

1/2 Tsp Salt
3 Cups Water

Cook beans with salt and water, allow it to boil, reduce the heat to medium and cook for 45 minutes.

Yields: ? Cups Cooked Beans

Tomatoes

1 Pound Tomatoes, Chopped

Blend tomato in blender.

Stew

2 Tbsp Olive Oil
2 Cups Onion, Chopped

1 Tbsp Garlic Cloves, Chopped
1 Tbsp Ginger, Chopped
1/2 Tsp Red Pepper Flakes

1/2 Cup Peanut Butter / Almond Butter / Sunflower Butter
1 Tsp Coriander Powder
1.5 Tsp Salt
1/4 Tsp Black Pepper Powder

3 Cups Water
1 Pound Sweet Potatoes, Peeled and Chopped

1 and 1/2 Cups Frozen Peas / Corn
2 Cups Spinach / Arugula / Kale / Collard

Heat oil in a pan, add onion and saute for 5 minutes in medium heat.

Add garlic, ginger, red pepper flakes and cook for 5 minutes.

Add tomatoes, stir to combine, add peanut butter and ground coriander, salt, black pepper powder, stirring it in until smooth.

Stir in water and sweet potatoes, cover the pan, allow it to boil and simmer for 15 minutes.

Add cooked beans, peas / corn, green and cook for 10 more minutes.

Taste Note: Tastes GREAT
Yields: 4
Source: vegangela