African Sweet Potato Stew with Red Beans

Ingredients

• 0.3 teaspoon pepper black
• 4.5 ounce chiles green drained chopped canned
• 14.5 ounce canned tomatoes diced drained canned
• 3 tablespoons creamy peanut butter 
• 3 tablespoons dry-roasted peanuts chopped
• 1 teaspoon ginger fresh grated peeled
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 6  lime wedges 
• 2 teaspoons olive oil 
• 1.5 cups onion chopped
• 1.5 cups beans red cooked
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 4 cups sweet potatoes and into cubed peeled 1 1/2 pounds
• 1.5 cups vegetable broth 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Heat oil in a nonstick skillet over medium heat.
2. Add onion and garlic; cover and cook 5 minutes or until tender.
3. Place onion mixture in a 5-quart electric slow cooker.
4. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
5. Spoon 1 cup cooking liquid into a small bowl.
6. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.