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Cal/Serv: 495 Yields: 1 Prep Time: 0 hours 25 mins Cook Time: 8 hours 0 mins Total Time: 8 hours 25 mins

Ingredients 3 clove garlic 2 c. fresh cilantro leaves and stems 1 can diced tomatoes 1/2 c. creamy or chunky peanut butter 2 tsp. ground cumin 1/2 tsp. ground cinnamon 1/4 tsp. ground red pepper (cayenne) salt 1 c. water 3 lb. sweet potatoes 1 can garbanzo beans 1 package frozen whole or cut green beans This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions 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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