Sweet potato and peanut bean stew

Ingredients

• Sweet potatoes (raw)400g
• Black beans (drained)240g
• Plain peanut butter (raw)50g
• Canned tomatoes (canned)400g
• Spinach (raw)100g
• Onions (raw)100g
• Ginger (raw)10g
• Recipe water (raw)400ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Cut 400g sweet potatoes into 2cm cubes and 100g onions into 5mm dice; mince 10g ginger. Heat 15ml olive oil in a pot over medium heat. Soften onion for 5 minutes, then stir ginger for 30 seconds.
2. Add sweet potato, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Bring to a simmer, partly cover and cook over low heat for 18–25 minutes until a fork enters a cube easily. If liquid evaporates while potato is firm, add a little hot processing water.
3. Whisk 50g plain peanut butter with a ladle of hot stew in a bowl until smooth, then stir it back with 240g black beans. Simmer gently for 5 minutes until the beans steam throughout. Stir the bottom often; loosen with processing water if the peanut sauce catches.
4. Wash 100g spinach and cut into 3cm strips. Fold into the stew for 2 minutes until wilted. Serve in bowls; check the peanut butter label for its actual ingredients and allergens.
5. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.