Peanut Vegetable Harvest Casserole (stove Top)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons peanut oil (or vegetable or canola oil)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, peeled and cut into chunks
• 1 medium potato, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 (28 ounce) can italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added)
• 1 (14 1/2 ounce) can kidney beans, undrained (or pinto beans)
• 10 ounces frozen chopped spinach
• 1 cup frozen corn
• 1 teaspoon salt
• 2 tablespoons peanut butter
• 1 teaspoon crushed red pepper flakes
• 1/3 cup roasted peanuts, chopped
• 3 cups cooked rice

Recipe

• 1 saute onions, garlic and peppers in oil.
• 2 stir in carrots, potato, sweet potato and tomatoes.
• 3 simmer over low heat till just tender.
• 4 add beans, spinach and corn and simmer for another 10 minutes. (add some water or stock if it seems too dry or is sticking.).
• 5 stir in salt, peanut butter and crushed red pepper.
• 6 serve over cooked rice, topped with chopped peanuts (you can stir the peanuts into the vegetables at the end of cooking, but i like to keep them nice and crunchy.).