This dish is a hearty vegetarian stew inspired by a peanut based stew from West Africa. It’s packed with collard greens, sweet potatoes, and loads of flavor from ginger, garlic, peppers and earthy peanuts. It’s hearty, comforting, creamy, so delicious and it comes together in no time! Perfect for a chilly weeknight meal!
I’ve seen several peanut stew recipes floating around the internet space in the past. But it wasn’t until I landed on a recipe from a cookbook that I decided to give it a try. And oh my stars it tasted like heavenly gold! So flavorful, so creamy, so comforting, and SO delicious! You’ve got to try this One Pot Peanut Stew!!
This recipe is inspired by West African Peanut Stew. I made it vegetarian and added sweet potatoes and beans. I used cannellini beans, but I’m sure most any bean, like garbanzo or even black beans, will work great as well. The best part of this recipe is it literally only takes ONE pan to make! And who doesn’t love a one pan meal!
Here’s What You’ll Need For This One Pot Peanut Stew
- Yellow onion
- Sweet potatoes
- Garlic
- Fresh ginger
- Jalapeno
- Cumin
- Crushed tomatoes, canned
- Low sodium vegetable broth
- Natural peanut butter
- Collard greens
- Cannellini beans
- Crushed peanuts
- Cilantro
Meal Prep and Freezer Friendly
I love all things easy and simple for weekday meals. This recipe comes together pretty quickly, under 30 minutes. But for even faster meal prep, you can cut up the veggies ahead of time. That way when dinner time rolls around, simply throw the ingredients into your pot. And that’s it! Dinner is on the table!
This recipe holds up really well in the refrigerator and the freezer. However, I recommend waiting to add the canned beans before you’re ready to reheat and eat to avoid mushy beans.
If you make this One Pot Peanut Stew with Sweet Potatoes and Beans make sure to leave a comment orgive it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
One Pot Peanut Stew with Sweet Potatoes & Beans
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: About 6 Servings 1x
- Category: Soup
- Method: Stove-Top
- Cuisine: West African
Description
This dish is a hearty vegetarian stew inspired by a peanut based stew made in West Africa. It’s packed with collard greens, sweet potatoes, and loads of flavor from ginger, garlic, peppers and earthy peanuts. It’s hearty, comforting, creamy, so delicious and it comes together in no time! Perfect for a chilly weeknight meal!
Ingredients
For the stew:
1 Tbsp. EVOO
1/2 large onion
3 c. sweet potatoes, cut into about 1/2 inch cubes
4 garlic cloves, minced
2 Tbsp. grated ginger
1 jalapeno, minced (pith removed, optional)
2 tsp. cumin
1 28 oz. can crushed tomatoes
4 c. low sodium veggie broth
3/4 c. creamy natural peanut butter
1 bunch collard greens, stem removed and roughly chopped
1 15oz. can cannellini beans
Toppings:
Top with crushed peanuts
Cilantro
Instructions
- In a dutch oven or large pot, warm EVOO over medium high heat. Add the onion and sweet potatoes. Saute until just lightly browned, about 3 to 5 minutes. Add the garlic, ginger, jalapeno and cumin. Cook for another minute, while stirring to prevent scorching.
- Next add the crushed tomatoes and veggie broth. Bring to a boil and reduce heat to medium low. Cook uncovered for 15 minutes.
- Stir in the peanut butter and collard greens. Continue to cook for another 5 to 10 minutes, until the greens are wilted and peanut butter is fully and smoothly incorporated.
- Stir in the cannellini beans and cook for another minute or two until the beans are warmed through. Serve with crushed peanuts and cilantro. Enjoy!
Keywords: west african peanut stew, peanut stew, peanut butter, one pot meal, one pot stew, stew, winter recipe, new recipe, sweet potato soup, collard greens, peanut soup
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