Dreary cold wet day… glad that I had this yummy stew ready. But, disappointed that I didn’t run or climb stadium bleachers outside. I was prepared from the start of my day with running shoes, running jacket, hat, and charged up GPS & music. But I didn’t set my boundaries & allowed myself to get distracted. The list of distractions is long & if I list them all, they’ll just sound like excuses. Basically, it comes down to what I decide to set boundaries for… saying NO to the small stuff is also saying YES to what I really want. And to set boundaries, I must first start with a deep belief in myself & what I believe will happen without a shadow of a doubt. Once I looked outside and saw the showers…. I let my mind doubt, then distractions became more welcome. It happens to the best of us. Just don’t let it happen too many times back to back…. that’s when bad habits form.
Tunisian Yam and Red Bean Stew (Slow Cooker Version)
You’re going to like this one. Delicious!! I gave some to my friend who liked it even without the lime juice & peanuts. It was good without but, I especially liked it with the additional crunch & zest. This is a must have vegitarian stew. Really easy too. Delicious over steamed couscous. Don’t be put off by the long ingredient list…you are in for 10-15 minutes of chopping and that’s it! Assemble this in your crock the night before and you’ll have dinner done before you know it the next day!
SERVES 8
Ingredients
- 1/2 cup small dried red beans (or 1 can small red beans)
- 1 large onion, chopped
- 2 large red bell peppers, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 lbs yams, peeled and chopped into 1/2-inch cubes
- 3 cups vegetable stock or water
- 2 large tomatoes, diced or
1 (14 ounce) can diced low-sodium tomatoes - 1-3 jalapeno pepper, minced (adjust this to your preference)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 cup creamy peanut butter
- 1/4 cup dry roasted peanuts
- 1 lime, cut into wedges
Directions
- The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans).
- To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. Add the beans after they’ve soaked overnight. Give it a good stir before you set it cooking.
- Cover and cook on low for 8-10 hours, till the yams and beans are tender.
- Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined.
- Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.
