Groundnut Stew
Submitted By: Chef Carla Hall

Serving Size: 6 Preparation Time: 10 Cooking Time: 45 Ingredients 1 Tbsp. olive oil 1½ cups chopped onion 2 serrano chiles, sliced thinly 1 clove garlic, minced ½ tsp. ground cumin ¼ tsp. black pepper 2 cups Kitchen Basics® Unsalted Vegetable or Chicken Stock 1 cup chopped red pepper 1 tsp. grated fresh ginger 2 cups peeled, cubed sweet potatoes 1½ cups Low Sodium Red Kidney Beans 1 (14.5 oz. can) Low Sodium Diced Tomatoes, drained 1 roasted poblano pepper, roasted peeled and diced small 3 Tablespoons reduced fat creamy peanut butter GARNISH 3 Tablespoons dry roasted peanuts, chopped 1 lime, cut into wedges

Directions
In large pot, heat oil in a skillet over medium heat and sauté onion, Serrano chilies and garlic until soft.

Add sweet potatoes, beans, stock, water, peppers, tomatoes & spices. Bring to a boil, then cover and cook on low until vegetables are tender (about 35 – 40 minutes).

Take 1 cup of the hot liquid and place in a small bowl, add peanut butter and whisk smooth. Add mixture back into stew and stir. Add more stock or water if stew is too thick. Adjust seasoning if necessary.

Serve stew in bowls sprinkle with chopped peanuts. At the table squeeze lime juice onto soup.

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Nutritional Information - click here for nutritional key.

This is an excellent source of beta-carotene!

One serving of Groundnut Stew provides:
Calories:	242
Fat:	6 (g)
Saturated Fat:	1 (g)
Protein:	11 (g)
Carbohydrates:	41 (g)
Dietary Fiber:	11 (g)
Sodium:	142 (mg)
Potassium:	876 (mg)
Selenium:	2 (mcg)
Folate:	58 (mcg)
Phosphorus:	182 (mg)

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