Brazilian Peanut Stew

1. Preparation

Rinse and drain the canned beans, if using canned beans.

Peel and chop the onion into small pieces.

Peel and mince the garlic cloves.

Chop the bell pepper and carrots into bite-sized pieces.

Prepare the sweet potato by peeling and cutting it into cubes.

Slice the kale or spinach into strips.

2. Cooking

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Add the bell pepper and carrot, cooking for about 3-4 minutes until they begin to soften.

Stir in the sweet potato cubes, allowing them to cook for another 5 minutes.

Sprinkle in the cumin, coriander, and paprika, mixing well to coat the vegetables.

Pour in the vegetable broth and bring the mixture to a simmer.

Once simmering, reduce the heat to low and cover the pot, allowing it to cook for about 15 minutes until the sweet potatoes are tender.

Add the canned beans and peanut butter, stirring until the peanut butter is fully incorporated.

Finally, stir in the chopped kale or spinach and let it cook for another 5 minutes until wilted.

Season with salt and pepper to taste, and adjust the consistency with more broth if needed.

3. Serving

Serve the stew hot, garnished with chopped cilantro or crushed peanuts if desired.

Pair with white rice or crusty bread for a complete meal.