Peanut Stew

  
Okay, this is one of the yummiest things I have ever made. Especially in my standard sized crockpot. I adapted from what is often called West African Peanut Stew, but I changed several things and this is not really the same thing. What you will need:

2 cubes low sodium vegetable bouillon 

1 medium red onion, diced

Thumb sized piece of fresh ginger, peel with a spoon edge and mince

2 TBS minced garlic

1 tsp sea salt

1 bunch red or rainbow chard, stems removed and torn into pieces

2 medium yams, diced

¾ cup smooth peanut butter

8 oz can tomato sauce

1 tsp hot sauce

16 oz can small red beans, drained and rinsed

Optional: Serve with brown rice

Place everything in a crockpot, add enough water to cover contents, five to six cups. Cook on low for at least eight hours. Add more hot sauce if wanting more spice. Yummers!