November 24, 2011

African Pineapple Peanut Stew with Black Beans

Before I get to today's recipe, I just wanted to say Happy Thanksgiving to everyone celebrating it across the border! If you're still looking for some recipe ideas, be sure to check out my round up of vegan Thanksgiving recipes that I posted last month for our Canadian Thanksgiving.

Back to this of my favourite recipes that I've made multiple times is the African Pineapple Peanut Stew from the Moosewood Restaurant Cooks at Home cookbook. I make it whenever I have a pineapple to use up,  since I think its much better with fresh rather than canned pineapple. I've also tried it with various greens, including spinach and swiss chard, but I like the kale version best!

The recipe for this stew has been around on the blogosphere for many years already, so its not exactly a new recipe. But to change things up a bit this time, I tried adding black beans, which I thought would go well with the pineapple and peanut butter. The black beans helped to bulk up the meal a bit more, and the flavours went really well together!

I like to serve this on top of rice, but you could also eat it on its own or with some flatbread. Feel free to add some more liquid if you prefer a soupier stew, and don't leave out the peanuts, they're my favourite part!

Stay tuned for another recipe featuring the same flavours in salad form - I'll be posting it soon!

African Pineapple Peanut Stew with Black Beans
Adapted from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, as seen on The Way the Cookie Crumbles

1 tbsp vegetable oil
1 onion, diced
pinch of salt
2 cloves of garlic, minced
2.5 cups chopped fresh pineapple
1 bunch of kale, coarsely chopped and stems removed
1 can (about 2 cups) black beans, rinsed and drained
1/2 cup peanut butter
1 tbsp hot sauce
1/2 cup chopped cilantro
1/4 cup chopped peanuts
Cooked rice for serving

Heat the vegetable oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Sauté for 6-8 minutes, stirring occasionally, until onion is browned.  Add the garlic and sauté for about 30 more seconds.

Add the pineapple, black beans and kale to the pot. Cover and simmer for 5 minutes.

Remove lid and stir in the peanut butter and hot sauce. Simmer for about 5 more minutes.

Serve over hot rice and garnish with the cilantro and peanuts.

Makes 4-5 servings.

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