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African Bean and Squash Stew

African Bean and Squash Stew I love the flavors in this exotic dish. It’s easy to prepare, and makes a complete meal with some homemade bread or rolls.

Serves 5-6.


  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 3 c vegetable stock or water
  • 1-10 oz can diced tomatoes with chilies
  • 2 c cooked or canned red beans, drained
  • 2 c butternut squash (peeled 1/2-inch cubes)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 1/4 c creamy peanut butter
  • 1 1/2 Tbsp date syrup (or brown sugar)
  • 1/4 c peanuts
  • 1 lime, cut into wedges


  1. In a large heavy pot or Dutch oven over low heat, warm the oil. Add onion and bell peppers; saute 10 minutes until caramelized. Add garlic and ginger; saute another minute.
  2. Add vegetable stock, diced tomatoes, beans, squash, salt, cumin, coriander, cinnamon, and black pepper. Stir well and bring to a simmer over medium heat.
  3. Reduce heat to low, cover and simmer 30 minutes or until the squash is just tender but not mushy. Mix in peanut butter and date syrup; stir until well combined.
  4. Serve hot with a sprinkling of peanuts and a squeeze of lime juice on each portion.

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