It's still raining. I guess it's a lot better than the heat my family and friends are experiencing in the South. Either way....this weather stinks!

With the temperature below 70, I am inspired to make stew. Not just any old stew, but a nice spicy vegetarian Sweet Potato Stew with Red Beans. The secret to this recipe is the peanut butter. So, don't try making it without! Jenny Howell shared this stew with me last fall and it has been a favorite ever since. Nothing like a hot bowl of stew to warm the bones.

Sweet Potato Stew with Red Beans

2 (10- ounce) cans diced tomatoes and mild green chilies (Rotel Mild)
1 (16- ounce) can red beans, rinsed and drained
1 (14- ounce) can vegetable broth
4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
1 medium onion, chopped
1 small red bell pepper, chopped
1/2 cup water
1 garlic clove, minced
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
3 teaspoons creamy peanut butter

chopped dry roasted peanuts

lime wedges (optional)

Combine first 12 ingredients in a 5 quart slow cooker.
Cover and cook on LOW 7 hours or until vegetables are tender.
Spoon 1/2 cup cooking liquid into a small bowl. Add
peanut butter to liquid, and stir well with a wire whisk.
Stir peanut butter mixture into the stew. Sprinkle each
serving with peanuts. Serve with lime wedges, if desired.
Makes 8 cups