Tunisian Red Beans And Yams Stew Crockpot
Created by dienia b on June 27, 2024
- Servings: 8
- Prep Time: 9m
- Cook Time: 8m
- Recipe #43036
Ingredients
- 8 ounces dry red beans
- 1 cup onion, chopped
- 2 cups red bell peppers, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 pounds yams, peeled and chopped into 1/2-inch cubes
- 3 cups vegetable stock
- 28 ounces diced tomatoes (1 can)
- 1 jalapeno pepper, minced
- Spices
- 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
- 1/2 teaspoon ground caraway seeds
- Garnish
- 1/4 cup peanut butter
- 1 tablespoon lime juice
- 1/4 cup dry roasted peanuts
- 1 lime, cut into wedges
How to Make
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Step 1: Assemble spices.
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Step 2: Pam spray your crock pot.
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Step 3: Combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos and spices.
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Step 4: Stir till well combined.
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Step 5: Add beans.
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Step 6: Give it a good stir before you set it to cook.
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Step 7: Cover and cook on low for 8-10 hours, till the yams and beans are tender.
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Step 8: Add water as needed.
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Step 9: Serving: ladle a little of the juices into a bowl; mix in peanut butter and lime juice
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Step 10: Stir till well combined.
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Step 11: Return peanut butter mixture to crock and stir until well combined.
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Step 12: Top each serving with 1/2 tablespoon dry roasted peanuts and a squeeze of lime juice.
Nutritional Facts
- Serving Size: 1 (349.3 g)
- Calories 341.7
- Total Fat - 8.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 582.1 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 4 g
- Sugars - 5.4 g
- Protein - 6.4 g
- Calcium - 60 mg
- Iron - 2.2 mg
- Vitamin C - 109.9 mg
- Thiamin - 0.2 mg