African Sweet Potato Stew with Red Beans

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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2 tsp. olive oil
1-1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2″) cubed peeled sweet potato (about 1-1/2 pounds)
1-1/2 cups cooked small red beans
1-1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 (14.5-oz.) can diced tomatoes, drained
3 finger hot chiles, stemmed, seeded and chopped
3 Tbsp. creamy peanut butter
3 Tbsp. chopped dry-roasted peanuts
6 lime wedges


Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic, cover and cook for 5 minutes or until tender.

Place the onion mixture in a 5-quart electric slow cooker. Add the sweet potatoes and the next 10 ingredients (through chiles). Cover and cook on low heat for 8 hours or until the vegetables are tender.

Spoon 1 cup of the cooking liquid into a small bowl and add the peanut butter. Stir well with a whisk, then whisk the peanut butter mixture into the stew. Serve hot and top with the roasted peanuts. Serve with lime wedges and fresh bread or warm tortillas.

Recipe adapted from a Cooking Light Magazine entry.