Ingredients Jump to Instructions ↓

  1. 3 clove(s) garlic 2 cup(s) (loosely packed) fresh cilantro leaves and stems 1 can(s) (28 ounces) diced tomatoes 1/2 cup(s) creamy or chunky peanut butter 2 teaspoon(s) ground cumin 1/2 teaspoon(s) ground cinnamon 1/4 teaspoon(s) ground red pepper (cayenne) Salt 1 cup(s) water 3 pound(s) sweet potatoes , peeled and cut into 2-inch chunks 1 can(s) (15 to 19 ounces) garbanzo beans , rinsed and drained 1 package(s) (16 ounces) frozen whole or cut green beans

Instructions Jump to Ingredients ↑

  1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.


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