Friday, October 28, 2011

Peanut Butter, Kidney Bean, and Yam Stew

Peanut Butter, Kidney Bean, and Yam Stew - Do you know how hard it is to photograph late at night?!?

I love a good stew and I love peanut butter, so this summer when I had an opportunity to try some peanut butter stew, I was in LOVE! The stew was made by one of the administrators at the residential debate camp I was teaching at and she made it in a slow cooker. I kept meaning to ask for the recipe and I am sure at one point she even told me where she got her inspiration... but as the summer wound down and school picked up, I forgot to ask. However, I never forgot that stew.

This weekend while in Alaska, I was reading Colleen Patrick-Goudreau's The 30-Day Vegan Challenge, I found a stew that sounds like it had a similar flavor profile as the stew I enjoyed this summer although slightly different. So I took the recipe from this book, along with what I remembered from the summer stew, and modified it for my slow cooker. The resulting stew was creamy, sweet, spicy, salty. A mouthful of flavor and texture that tasted even better the second day!

While you can probably sub in sweet potatoes (and in some parts of the country yams are more difficult to find), I am a fan of the drier and more starchy yam. According to the Library of Congress, here are the differences!

The stew in a different lighting attempt!
Peanut Butter, Kidney Bean, and Yam Stew
Makes 10 1-cup serving

2 medium yellow onions, peeled and chopped
2 red bell peppers, deseeded and chopped
3 yams, cubed (I keep the skin on and scrub them well before cutting them)
5 cups of water
2 cubes of vegan vegetable bouillon cubes (you can replace these and the water with 5 cups of vegetable broth)
1 can (15-ounce) of kidney beans, rinsed and drained
1 can (15-ounce) of diced tomatoes
1/2 cup of creamy peanut butter
1 tbsp minced garlic
1 tsp minced ginger
1 tsp cumin
1 tsp ground cinnamon
1 tbsp brown sugar
1/2 tsp chili powder
1/2 tsp sea salt

Mix all ingredients in slow cooker and cook on low for 8-11 hours (I say 11 because that's when I got home and enjoyed it!).

When I calculated the WW pointsplus points for the items that have points (yams, bouillon, kidney beans, peanut butter, brown sugar) I got 5 points per serving.

1 comment:

Laura said...

ohhh told you I'd be looking for the recipe! I love all the photos you posted of our day together, I have not put them on facebook yet but soon! Miss you and hope I see you soon :)


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