Follow these steps for perfect results
small dried red beans
dried
onion
chopped
red bell peppers
chopped
garlic cloves
minced
fresh ginger
minced
yams
peeled and chopped
vegetable stock
tomatoes
diced
jalapeno pepper
minced
salt
ground cumin
ground coriander
ground cinnamon
ground black pepper
creamy peanut butter
dry roasted peanuts
lime
cut into wedges
Soak red beans in water overnight. Skip if using canned beans.
Combine chopped onion, bell peppers, minced garlic, minced ginger, cubed yams, vegetable stock, diced tomatoes, minced jalapeno pepper, salt, cumin, coriander, cinnamon, and black pepper in a slow cooker.
Stir well to combine.
Add soaked red beans to the slow cooker.
Stir again.
Cover and cook on low for 8-10 hours, or until yams and beans are tender.
Ladle a small amount of the stew's juices into a bowl.
Mix peanut butter into the bowl of juices until smooth.
Return peanut butter mixture to the slow cooker.
Stir until well combined.
Serve the stew.
Top each serving with dry roasted peanuts and a squeeze of lime juice.
Expert advice for the best results
Add a squeeze of lemon juice instead of lime if preferred.
For a richer flavor, use bone broth instead of vegetable broth.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a rustic bowl, garnished with fresh cilantro and a dollop of yogurt (optional).
Serve with couscous or quinoa.
Serve with crusty bread for dipping.
Complements the spice and earthiness.
Offers a balanced flavor profile.
Discover the story behind this recipe
Reflects the blend of flavors and ingredients common in North African cuisine.
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