Ingredients
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2 tablespoons peanut oil (or vegetable or canola oil)
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1 medium onion, chopped
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3 garlic cloves, minced
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1 red bell pepper, chopped
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2 carrots, peeled and cut into chunks
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1 (14 1/2 ounce) can kidney beans, undrained (or pinto beans)
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10 ounces frozen chopped spinach
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1 cup frozen corn
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1 teaspoon salt
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2 tablespoons peanut butter
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1 teaspoon crushed red pepper flakes
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3 cups cooked rice
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1 medium potato, peeled and cubed
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1 green bell pepper, chopped
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1 medium sweet potato, peeled and cubed
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1/3 cup roasted peanuts, chopped
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1 (28 ounce) can Italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added)
Instructions
- Saute onions, garlic and peppers in oil.
- Stir in carrots, potato, sweet potato and tomatoes.
- Simmer over low heat till just tender.
- Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
- Stir in salt, peanut butter and crushed red pepper.
- Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).