Ingredients
- 1 tablespoon peanut oil
- 1 large onion, chopped
- 1 red bell pepper, cut into 3/4-inch chunks
- 4 cloves garlic, minced
- 1 tablespoon Caribbean jerk seasonings
- 3 cups vegetable broth, divided
- 2 medium sweet potatoes, peeled, cut into 1-inch chunks (1 lb.)
- 2 small zucchini or yellow squash (or 1 of each), sliced (1/2 lb.)
- 1/4 cup 12% fat peanut flour
- 1 (15 or 16 ounce) can red beans, rinsed, drained
- 1/2 cup coarsely chopped roast peanuts
- 1/2 cup chopped cilantro (optional)
- 1/2 cup chopped cilantro (optional)
- In a large saucepan, heat oil over medium heat. Add onion; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Sprinkle seasonings over vegetables; sauté 1 minute. Add 2-1/2 cups of the broth and sweet potatoes. Bring to a boil over high heat. Reduce heat; cover and simmer 12 minutes, stirring occasionally. Stir in squash; cover and simmer 5 to 6 minutes or until vegetables are tender, stirring once.
- Whisk together peanut flour and remaining 1/2 cup broth. Stir into stew; simmer uncovered 5 minutes or until stew has thickened. Stir in beans; heat through. Ladle into four shallow bowls. Top with peanuts and, if desired, cilantro. Serve with lime wedges.
Compliments Of: national peanut board
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