West African Peanut Stew - Eric Freeman

Ready in 1 hour

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Ingredients

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1/2 ts Ginger
1 28-oz can crushed tomatoes
2 c Frozen corn; or fresh sweet corn
1 lg Potato; peeled and chopped
1/2 ts Cayenne
2 10-oz cans white beans
Pepper
1 md Onion; chopped
1 Garlic; minced
Salt
1/4 c Peanut butter; (creamy or
1 tb Oil; or peanut oil
1 ts Chili powder

Original recipe makes 8

Servings  

Preparation

In a large heavy pan, saute onions in oil over medium high until translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add everything else and mix well. Bring to a boil, then reduce heat and simmer covered for 30 minutes, stirring occasionally. The potato pieces should be tender. If stew gets too thick, add water. Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce Bowman of Raleigh, NC Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster on Oct 28, 1997

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Calories Per Serving: 174 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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