Ingredients
-
1/2
-
1
-
2
-
3
-
2
-
2
-
3
-
1
-
1 - 3
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
Directions
Tunisian Yam and Red Bean Stew (Slow Cooker Version), A former roommate of mine gave me the basic recipe for this spicy aromatic stew It’s great comfort food in cold weather, and fantastic fiery food for hot weather–it all depends on what you serve with it! I love it over steamed couscous or pieces of spongy bread, myself Don’t be put off by the long ingredient list you are in for 10-15 minutes of chopping and that’s it! Assemble this in your crock the night before and you’ll have dinner done before you know it the next day!, Pretty good soup, but not excellent , Delicious!! I had to make it without the peppers since I didn’t have those on hand, but it was still delicious! I think next time I just might try adding some currey powder but it was delicious as is! Served over brown rice Definitely will be making again! Thanks for this delicious recipe!! Did I mention how delicious this was??? 🙂
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Steps
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1
Done
|
The Night Before You Plan to Make This Stew, Soak Beans in Water to Cover. (skip This Step If Using Canned Beans). |
|
2
Done
|
to Assemble the Stew in Your Crock Pot, Combine Onion, Bell Peppers, Garlic, Ginger, Yams, Stock, Tomatoes, Jalapenos, Salt, Cumin, Coriander, Cinnamon, and Black Pepper. Stir Till Well Combined. Add the Beans After They've Soaked Overnight. Give It a Good Stir Before You Set It Cooking. |
|
3
Done
|
Cover and Cook on Low For 8-10 Hours, Till the Yams and Beans Are Tender. |
|
4
Done
|
Before Serving, Ladle a Little of the Juices Into a Bowl; Mix in Peanut Butter and Stir Till Well Combined. Return Peanut Butter Mixture to Crock and Stir Till Well Combined. |
|
5
Done
|
Top Each Serving With 1/2 T. Dry Roasted Peanuts and a Squeeze of Lime Juice. |
