Peanut-Squash Stew

Peanut-Squash Stew
Photo by Stefen Andersen

Ingredients

  • 1 28-ounce can tomato puree (2 1/2 cups)
  • 1 cooked chicken breast, shredded (optional)
  • 1 teaspoon ground cumin
  • 3 cloves garlic, finely chopped
  • 2 tablespoons peanut oil
  • 2 tablespoons brown sugar
  • 2 16-ounce cans black-eyed peas, rinsed
  • + 9 more ingredients
    • 1 cup brown rice
    • 4 cups vegetable broth
    • 2 teaspoons kosher salt
    • ½ cup smooth peanut butter
    • 1 medium acorn squash - peeled, seeded, and cut into 1-inch-thick crescents
    • 2 tablespoons chopped roasted peanuts
    • 1 small green serrano chili, finely chopped
    • 2 yellow onions, finely chopped (about 2 cups)
    • 1 tablespoon grated fresh ginger

Prepare the rice according to the label directions. Heat the oil in a skillet over medium heat. Add the onions and cook about 15 minutes. Add the ginger, chili, garlic, salt, and cumin. Cook 5 minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash, and sugar...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network