African Bean Stew

1/2 cup water
3 Tbsp soy sauce, tamari or bragg’s
2 small sweet potatoes or yams peeled and diced, about 2 cups
1 onion
2 large carrots, thinly sliced
2 celery stalks, thinly sliced
1 red bell pepper, seeded and diced
1 15 ounce canned organic crushed or diced tomatoes
4 cups vegetable broth or water
1 15-ounce canned organic garbanzo beans, undrained
1/2 cup chopped fresh cilantro
3 Tbsp natural peanut butter
2 tsp curry powder
4 cups brown rice, cooked


Heat water and soy sauce in a large pot. Add onion and sweet potatoes and cook over high heat stirring often, until onion is soft, about five minutes. Add carrot, celery, and bell pepper. Cover and cook three minutes, stirring occasionally. Add tomatoes, broth or water, beans and their liquid, cilantro, peanut butter and curry powder. Stir to mix, then cover and simmer until vegetables are tender when pierced with a fork, about 10 minutes. To serve place half a cup of cooked rice in a bowl and top it with a generous ladle of stew.

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