West African Stew

Yield 8 servings

Ingredients

• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• ½ tsp ground cumin
• ¼ tsp cayenne
• 1½ lb sweet potatoes, peeled and cut into ½-inch dice
• 1 (14.5-oz) crushed tomatoes
• 2 tsp white miso paste
• 2 cups vegetable stock, divided 
• 2 (15-oz) dark red kidney beans, rinsed and drained
• 2 T smooth natural peanut butter
• ¼ cup chopped unsalted dry-roasted peanuts
• ½ tsp coarsely ground black cumin (nigella seeds) optional

Preparation

Heat 2 T oil in a large saucepan over medium. Add onion, cover, and cook 5 minutes or until softened. Add bell pepper and garlic, cover; cook 5 minutes or until softened. Stir in ginger, cumin and cayenne; cook, stirring, 30 seconds. Add sweet potatoes, stirring to coat.

Stir in tomatoes, miso paste and 1¾ cups broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Do not overcook. Stir in beans; simmer 10 minutes or until vegetables are soft and heated through.

In a small bowl, combine peanut butter (natural probably mixes easier) and remaining ¼ cup broth until smooth; stir into stew. If a thicker consistency is desired, puree 1 cup stew in a blender or food processor and stir back into the pot. (I thought it was fine without this step)

Taste and adjust seasonings, if needed. Ladle into bowls, sprinkle with chopped peanuts and black cumin. Do not skip the chopped peanuts; it really adds to the dish.