Tunisian Yam and Red Bean Stew (Slow Cooker Version)
photo by PaulaG
- Ready In:
- 8hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄2 cup small dried red beans (or 1 can small red beans)
- 1 large onion, chopped
- 2 large red bell peppers, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 lbs yams, peeled and chopped into 1/2-inch cubes
- 3 cups vegetable stock or 3 cups water
- 1 large tomatoes, diced or (14 ounce) can diced low-sodium tomatoes
- 1 -3 jalapeno pepper, minced (adjust this to your preference)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup creamy peanut butter
- 1⁄4 cup dry roasted peanuts
- 1 lime, cut into wedges
directions
- The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans).
- 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.
- Cover and cook on low for 8-10 hours, till the yams and beans are tender.
- 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.
- Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.
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Reviews
-
Outstanding! I already knew about the joys of the African combination of tomatoes, groundnuts, and chilis from a chicken stew from Niger that I make (see my recipes), but this might be even better, especially with the toppings of fresh lime juice and roasted peanuts! I did add a tad more peanut butter (more like a heaping 1/4 cup) and a little more salt, but otherwise it was perfect! Will be making this again, especially now that winter has truly arrived.
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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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RECIPE SUBMITTED BY
velorutionista
minneapolis, 63
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br />Hubby and I are currently living in St. Paul, MN in a great little neighborhood with tons of independent businesses. We have restaurants, natural foods coops (yes, plural!!), libraries, neighborhood movie theaters, everything is easy walking or biking distance--we love it! We enjoy biking a lot, too, and the Twin Cities have a fantastic network of bike trails, tons of things to do and see?we?ve found the perfect location! We currently live in an apartment, so our gardening attempts are limited to 3 large pots of herbs (one is all basil, the others are a mix of rosemary, tarragon, thai basil, mint, curry plant, sage, thyme, and oregano). We're saving for a house, so eventually we'll have a yard to plant more veggies in, but for now the herb pots do pretty well! <br /> <br />I enjoy cooking in my spare time (well, and my not-so-spare time, too...my hubby, who also loves to cook, accuses me of planning way-too-elaborate weeknight meals, but he never complains once he starts eating...no matter how late it is!) We are pretty adamant about eating healthy and sustainable foods. I try to make a point to source the majority of my ingredients as locally as possible, and I'm very lucky to have the wonderful St. Paul farmer's market available year round (though in the winter my choices are limited to fresh eggs, organic/free-range meat of all sorts, cheese, honey, baked goods...limited, right?...poor me!...in the summer the market is bursting with all that plus all manner of vegetables, and I've never met a vegetable there I didn't like). I also eat a good deal of wild game meat (elk, deer, antelope) because my family (who still live in MT) ship a box of hunting season bounty to us every winter. What doesn't come from the farmers market or the wild game express comes from my local natural foods co-op (St. Paul's Mississippi Market), which has a plethora of local products to choose from as well! <br /> <br />I try to eat as healthfully as possible, so if I make your recipe, I may alter it to fit my preferred diet (i.e. I'll cut down on fat, add veggies, change cuts of meat, cut down on cheese and certain condiments like mayo, etc.). I will still rate the recipe unless I pretty much don't follow it at all, in which case I'll just leave a comment with what I did--I always like to see what others have done with recipes, but I don't think it's fair to grade the recipe if I didn't actually follow it! I won?t generally make a recipe if it calls for ingredients I don?t like (and can?t sub out for something I do like), so most of my ratings are pretty high for that reason. I?ve never really understood people who try a recipe and then give it a very low rating only because they don?t like the ingredients called for. Anyhow. <br /> <br />My rating system for recipes is pretty simple. I won?t give a star rating to a recipe if I don?t follow it fairly closely. If I do give your recipe a star rating, this is what it means: <br />5 stars = fantastic flavor or unique (and tasty) & the recipe worked as written?would definitely make it again <br />4 stars = good flavor &/or the recipe needed only some minor changes to work?would likely make again <br />3 stars = the recipe needed a fair bit of alteration to be edible?might try it again, but would make some major changes <br />2 stars = good idea in theory, bad recipe in practice?would only try it again (with massive changes) if I?m feeling ambitious/creative <br />1 star = inedible?would not be trying it again</p>