Tunisian Yam and Red Bean Stew (Slow Cooker Version)

Recipe by velorutionista
READY IN: 8hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement