African Bean and Squash StewI love the flavors in this exotic dish. It's easy to prepare, and makes a complete meal with some homemade bread or rolls.
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 3 c vegetable stock or water
- 1-10 oz can diced tomatoes with chilies
- 2 c cooked or canned red beans, drained
- 2 c butternut squash (peeled 1/2-inch cubes)
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/4 c creamy peanut butter
- 1 1/2 Tbsp date syrup (or brown sugar)
- 1/4 c peanuts
- 1 lime, cut into wedges
- In a large heavy pot or Dutch oven over low heat, warm the oil. Add onion and bell peppers; saute 10 minutes until caramelized. Add garlic and ginger; saute another minute.
- Add vegetable stock, diced tomatoes, beans, squash, salt, cumin, coriander, cinnamon, and black pepper. Stir well and bring to a simmer over medium heat.
- Reduce heat to low, cover and simmer 30 minutes or until the squash is just tender but not mushy. Mix in peanut butter and date syrup; stir until well combined.
- Serve hot with a sprinkling of peanuts and a squeeze of lime juice on each portion.