Award-Winning African Peanut Stew

Once you make this dish, you will wish you made an even bigger pot. And when that pot is gone, you can't wait for African Peanut Stew night again! You may remember the African Peanut Soup I blogged about back in Nov. This one is much heartier, yet still can make a kick-ass summer night meal when you're kickin' back some cold ones! Definitely one we will be cooking at the Spring and Summer festivals!

What award did this win? Mine! It's the kick-ass pot-luck award! I brought this to a pot luck at my friend Amy's house a few weeks ago and it was gone within the first two hours! All that was left was some shriveled up ol' beans and a crusty crock pot! I wished I'd set aside some to come home to, but instead I made another even bigger pot. We ate the stew with cornbread at the pot-luck, but I bet biscuits or a crusty loaf would be good too!

African Peanut Stew

• 2 Onions, chopped
• 5 cloves garlic
• 2 Carrots, sliced
• 1 Sweet Potato, cubed
• Collard Greens (about 5-6 leaves), chopped roughly
• Spices: 1 tsp cumin, 1/4 tsp cinn.
• 1 can Chic Peas
• 1 large can chopped Tomatoes
• 2 Tb Peanut Butter
• 1 cup veg. broth
• 2 Tbsp Balsamic Vinegar
• 1/2 cup Edamame (Soy Beans) or use any bean you'd like
  
• 1/2 cup Peanuts

1. Saute onions, sweet potato, carrots and 1/2 tsp salt in 3 Tbsp olive oil for about 10-15 minutes, until soft.
2. Add chopped garlic, and collard greens. Continue cooking 10 minutes more, stirring frequently.
3. Stir in spices, allow to cook 2 minutes.
   
4. Add chic peas, tomatoes, peanut butter, vinegar and veg stock. Bring a boil and cook 15 minutes.
5. Add Edamame and cook 5 more minutes. Stir in peanuts and serve.