This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread.
Serves: 4 to 6
- 2 tablespoons canola or coconut oil
- 1 onion, chopped
- 1 jalapeño, minced, or a good pinch of red pepper flakes
- 2 stalks celery, chopped
- 1 sweet potato, peeled and chopped
- 1 pound green beans, trimmed and chopped into bite-sized pieces
- 1 red pepper, chopped
- 1 stick cinnamon
- 1 15-ounce can black-eyed peas or black beans, rinsed and drained
- 1 15-ounce diced tomatoes
- 2 tablespoons peanut butter (preferably organic)
- Sea salt and fresh ground pepper
- 1 handful cilantro, chopped
Heat oil over medium-high heat in a large soup pot. Add chopped onions and pepper.
Stir 1 minute, then add chopped celery, sweet potato, green beans and red pepper.
Stir another few minutes until vegetables start to soften. Then add cinnamon stick, black-eyed peas or black beans, and chopped tomatoes. When mixture comes to a boil, reduce heat to low and cover, simmering for 30 minutes.
Stir in the peanut butter. Discard cinnamon stick. Season with sea salt and pepper and gently mix in cilantro.
- Sample more of VegKitchen’s recipes for global stews.
Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist the Edgy Veggie and contributor to publications including Culinate, Bon Appetit and Every Day With Rachael Ray as well as her own blog Edgy Veggie.