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Receta Peanut Butter, Kidney Bean, and Yam Stew
by Carol Green

Peanut Butter, Kidney Bean, and Yam Stew - Do you know how hard it is to photograph late at night?!?

I love a good stew and I love peanut butter, so this summer when I had an opportunity to try some peanut butter stew, I was in LOVE! The stew was made by one of the administrators at the residential debate camp I was teaching at and she made it in a slow cooker. I kept meaning to ask for the recipe and I am sure at one point she even told me where she got her inspiration... but as the summer wound down and school picked up, I forgot to ask. However, I never forgot that stew.

This weekend while in Alaska, I was reading Colleen Patrick-Goudreau's The 30-Day Vegan Challenge, I found a stew that sounds like it had a similar flavor profile as the stew I enjoyed this summer although slightly different. So I took the recipe from this book, along with what I remembered from the summer stew, and modified it for my slow cooker. The resulting stew was creamy, sweet, spicy, salty. A mouthful of flavor and texture that tasted even better the second day!

While you can probably sub in sweet potatoes (and in some parts of the country yams are more difficult to find), I am a fan of the drier and more starchy yam. According to the Library of Congress, here are the differences!

Mix all ingredients in slow cooker and cook on low for 8-11 hours (I say 11 because that's when I got home and enjoyed it!).

When I calculated the WW pointsplus points for the items that have points (yams, bouillon, kidney beans, peanut butter, brown sugar) I got 5 points per serving.