Monday, January 5, 2015

Peanut Veggie Stew for 20

Everything but the water and peanut butter ready for the slow cooker.
This was another favorite of our group. The friend that shared it found the original recipe out of a cookbook and you can find variations if you search for African Peanut Stew or Groundnut Stew. The following version is modified for a large freezer batch.

The peanut butter, ginger and garlic makes this reminiscent of a peanut curry. The addition of the sweet potatoes also makes it quite sweet. The heat from the chili powder helps to balance this out. The peanut butter will also cause this to scorch easily. Put it in last and be careful to stir at a lower heat.

The same goes for once it is frozen and thawed. Keep stirring do not overheat.

8 medium to large sweet potatoes peeled and cubed
2 large onions diced
4 cups green beans
4 cups cooked kidney (red or white) beans
4 med tomato diced
12 cloves garlic minced
2 t ground ginger
chili powder to taste
1.5 cups peanut butter
water to cover

Easy modifications: more or less sweet potatoes
more or less green beans
more or less kidney beans--or other bean

Combine ingredients (except the peanut butter) in a large pot or split between slowcookers. Heat till hot and the potatoes are soft and stir in the peanut butter. Divide for the freezer. This is often served on a starch (rice, flatbread, etc). However this soup is wonderful standing on its own.

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