Here's the recipe.
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 vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 tsp grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 oz) can diced tomatoes, drained
1 (4.5 oz) can copped green chilies, drained
1/ 1/2 cups cooked small red beans, drained and rinsed
4 tablespoons creamy peanut butter
3 Tbs. chopped dry-roasted peanuts.
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 9 ingredients (through chilies). Cover and cook on LOW 5 hours or until vegetables are tender. Add the red beans in the last hour of cooking. 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. This is a recipe that freezes well!