Sweet Potato Stew with Red Beans

The great thing about this recipe is its a cook ahead dish.  I cooked this about a month ago and we divided it up and froze it for those days that I had too much going to on to cook.  Last night was suppose to be one of those nights.  So on Sunday I pulled out one of the containers I had froze the stew in and put it in the fridge, by Tuesday night all I had to do was heat the stew up.  I was a little nervous on how this meal would tasted but it turned out delicious!  The flavors reminded me of chili.  The sweet potatoes were just barely tender.  I fixed up some garlic bread to dip in and MAN it turned out perfect!

Sweet Potato Stew with Kidney Beans

2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups cubed peeled sweet potato
1 1/2 cups cooked kidney beans
1 1/2 cups vegetable broth
1 cup chopped bell pepper
1/2 cup water
1 teaspoon grated, peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 chopped tomatoes
1 can chopped green chiles, drained

Directions:

1. Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender

2. Place onion mixture in a 5 quart slow cooker. Add sweet potato and next 10 ingredients (ending with chiles).  Cover and cook on low 8 hours or until vegetables are tender.

Garlic Bread

Sara Lee 45 calorie wheat bread
1 teaspoon butter (or alternate butter spread) per piece of bread
Garlic Salt
Onion Powder

Preheat Broiler. Put garlic bread into oven and cook until crispy!