African Peanut-Potato Stew

We had some chicken peanut soup in Portland that left me craving more. This version is a thicker vegetarian stew, but Chris thought it was tastier.

While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount. If you follow the Eat to Live program, you may want to substitute a raw nut butter.

1 sweet yellow onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes (fire-roasted tomatoes worked nicely in this recipe)
2 14.5 ounce cans chickpeas, drained and rinsed
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
1 ½ cups vegetable broth
¼ cup natural peanut butter

Servings: 6-8

Directions:
Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.

Per serving: 358 Calories (kcal); 8g Total Fat; (18% calories from fat); 15g Protein; 61g Carbohydrate; 0mg Cholesterol; 203mg Sodium

Adapted from other recipes by Susan Voisin
fatfreevegan.com

Borracho Beans

Ingredients:
3 cups of pinto beans
3 quarts of water
1 beer
1 ham hock
1 lb. bacon
1 medium sweet yellow onion
4-6 garlic cloves
2 serrano peppers
3 roma tomatoes
1 cup cilantro
sea salt to taste

Directions:

Sort through the beans and discard any small rocks and other debris. Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl. Fill bowl with water and soak beans overnight.

Boil 3 quarts of water with beans, ham hock, and beer. If you are cooking on a stove it should take about 2-2 1/2 hours (alternatively, you can use a crock pot). When the beans are light brown and soft, add salt and serrano peppers. Cut bacon and fry along with garlic and onions and then add to the beans. Lastly, add cilantro and fresh tomatoes. Enjoy!

Recipe adapted from http://www.texasrollingpins.com/borrachobeans.html