Spicy White Bean And Sweet Potato Stew With Greens - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 medium onion, chopped
    1 red bell pepper, seeded and chopped
    2 garlic cloves, minced
    1 lb sweet potato, peeled and cut into 1 inch chunks
    1 hot chili pepper, fresh, seeded and minced
    1 teaspoon ginger, peeled and grated
    1 (14 1/2 ounce) can diced tomatoes
    3 cups cannellini beans (canned and rinsed, or cooked) or 3 cups white kidney beans (canned and rinsed, or cooked)
    1 teaspoon brown sugar
    1/2 teaspoon allspice, ground
    1/4 teaspoon cumin, ground
    2 bay leaves
    3 cups vegetable broth
    salt
    pepper, freshly ground
    2 2 cups kale or 2 cups greens, chopped, simmered until tender and drained
Preparation
    Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
    Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
    Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

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