Spicy White Bean and Sweet Potato Stew With Greens
"A flavourful and colourful stew, thanks to the host of vegetables and seasonings. Cook the greens separately to avoid any bitter taste. Because sweet potatoes break down easily, it's important not to cook the stew too long. For a mild, yet still flavourful stew, omit the hot chile. Serve it accompanied with crusty warm bread! From Fresh from the Vegetarian Slow Cooker...."
INGREDIENTS
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1 tablespoon olive oil
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1 medium onion, chopped
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1 red bell pepper, seeded and chopped
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2 garlic cloves, minced
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1 lb sweet potato, peeled and cut into 1 inch chunks
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1 hot chili pepper, fresh, seeded and minced
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1 teaspoon ginger, peeled and grated
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1 (14 1/2 ounce) can diced tomatoes
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3 cups cannellini beans (canned and rinsed, or cooked) or 3 cups white kidney beans (canned and rinsed, or cooked)
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1 teaspoon brown sugar
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1/2 teaspoon allspice, ground
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1/4 teaspoon cumin, ground
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2 bay leaves
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3 cups vegetable broth
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salt
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pepper, freshly ground
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2 cups collard greens or 2 cups kale or 2 cups greens, chopped, simmered until tender and drained
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