G-nut Stew, Re-Done for the New Year

4 Jan

Happy New Year, everyone.

I thought I would bring you my updated version of this g-nut aka peanut stew. I have been making this stew for over 2 years now and it never fails to satisfy me and leave me with leftovers for the week.

I usually make this stew with garbanzo beans, but this time around I decided to use black-eyed peas. It is thought that on New Years Day if you eat black-eyed peas and greens then you will have prosperity and luck in the coming year. And who doesn’t want a little good fortune?

I am applying for an internship to eventually become a registered dietitian, and I need and want all the luck and prosperity I can get this year! Black eyed peas are just like most other beans and legumes, packed with protein, fiber, and iron and are great for reducing cholesterol.

With orange sweet potatoes and carrots, green peppers and chard, anti-inflammatory alliums onion/garlic, and our spicy friend ginger, this stew is packed with good-for-you veggies. The sauce for the stew is peanut butter and broth. Easy and simple.

I ran out of brown rice, so I made the stew and put it over white rice. Fine. Delish. Thank goodness for rice cookers. I have also made this stew with quinoa, or you could even pair it with cornbread.

I like to chop all of my ingredients up first before cooking, so that I can just dump the bowl into the pan quickly and have the stew ready in minutes. Because when I’m hungry, I want dinner FAST.

Let’s bring in this new year with lots of prosperity, luck, health, and delicious food!

African G-nut (aka Peanut) Stew

see my original post here

serves 4-6

2 Tablespoons vegetable or canola oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon of fresh ginger, grated (NOTE: I like to keep extra ginger in the freezer so I have it on-hand at a moments notice)

2 teaspoons ground cumin

2 teaspoons ground coriander

2 medium sweet potatoes, diced

1 carrot, diced

1 1/2 teaspoons salt

2 cups veggie broth

1 green bell pepper, diced

1 15-oz can of black-eyed peas

1/2 bunch of swiss chard, stems removed and roughly chopped or torn

1/2 cup peanut butter

optional: cilantro or parsley, for garnish

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger and cook for 5 minutes. Stir in the ground cumin and ground coriander and cook for 1 minute. Add the sweet potatoes and carrot and cook, stirring occasionally, for another 5 minutes.
2. Add the salt, vegetable broth, green pepper and garbanzo beans. Bring the stew to a boil, add the swiss chard, then cover and reduce to a simmer. Cook for 8-10 minutes, or until the sweet potato and carrot are soft and the chard has wilted slightly. Mix in the peanut butter and cook for a final 5 minutes. If you want a thinner or thicker stew, you can add more peanut butter or, alternatively, more broth.
3. Serve the stew hot, over rice/quinoa/couscous, with toasted peanuts and cilantro or parsley as a garnish.

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3 Responses to “G-nut Stew, Re-Done for the New Year”

  1. Mary @ flavorRD October 5, 2015 at 5:57 am #

    These ingredients are going on my grocery list immediately!!

    Reply

Trackbacks/Pingbacks

  1. Black Bean Sweet Potato Stew with tortilla crispies and avo chunks « Figsinmybelly - February 19, 2012

    […] and “everything salads” are my go-to’s. I’m all over the tofu curries, the peanut stews, the grainy green soups, the classic bean and pasta […]

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