This stew was everything I want in a meal: quick to prepare, ready when I got home, filling, vegetarian, spicy, and full of contrasting flavors. The sweet potato and butternut squash flavors paired perfectly with the kidney beans and peanut butter.
Tonight, I have one more recipe adapted from the Skinny Slow Cooker publication by Better Homes, my Squash Sweet Kidney Stew. The title must have something to do with the fact I spent part of my afternoon in Target and Michael’s, where the Halloween decor sucked me in just a little.
We enjoyed this satisfying stew with Oktoberfest, pretzels, and good friends this evening. I have to say, this is one of the more unusual combinations of flavors in a stew, but I loved it. This is most definitely a keeper in terms of slow cooker recipes.
My favorite knife, a Wusthof, a great wedding present from a friend!
Peel and cube 1 medium sweet potato. Next, peel 1 medium butternut squash. Cut the squash in half lengthwise and carve out the seeds with a spoon. Cube the squash. Add the vegetables to a 4 to 5 quart slow cooker.
Chop 1 green bell pepper, seeds removed. Add to slow cooker.
Add 2 cans of red kidney beans to slow cooker.
Mince 3 cloves of garlic. Add 1-1/2 teaspoons Cajun seasoning. Add garlic, seasoning and 14 oz of vegetable broth to the slow cooker.
Add 1/4 cup creamy peanut butter. Stir, until ingredients are well combine.
Cook on low for 6 to 7 hours or on high for 4 to 5 hours. Serve warm.
This stew was spicy with just the right amount of heat, sweet, and salty due to the peanut butter. We made a large plate of warm pretzels with mustard to go with our meal. This stew could easily be made a chicken or tofu dish as well.
Squash Sweet Kidney Stew adapted from Skinny Slow Cooker by Better Homes and Gardens
1. In a 4 to 5-quart slow cooker, combine 1 medium sweet potato, peeled and cubed; 1 medium butternut squash, cubed with seeds removed; and 1 chopped green bell pepper, seeds removed.
2. Add 2 cans of red kidney beans; 3 cloves of garlic, minced; and 1-1/2 teaspoons Cajun seasoning. Pour 10 oz of vegetable broth over vegetable mixture. Mix in 1/4 cup creamy peanut butter. Stir until smooth and combined.
3. Cook on low for 6 to 7 hours or on a high for 4 to 5 hours.