West African Peanut Stew with Sweet Potato and White Beans

This vibrant vegan stew draws inspiration from the comforting flavors of West Africa. Sweet potato and tender cannellini beans simmer in a spiced tomato broth enriched with creamy peanut butter, warm ginger and aromatic spices. It’s a hearty, satisfying dish that comes together in one pot.

Serve this rich stew over fluffy white rice and finish with a sprinkle of fresh cilantro and toasted peanuts for crunch. Whether you’re exploring global cuisines or simply craving a cozy meatless meal, this recipe delivers big flavor with simple ingredients.

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Ingredients

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, finely crush peanuts in their bag. Halve, peel and thinly slice onion. Peel and mince or grate ginger. Trim and quarter sweet potato lengthwise; slice crosswise into ½-inch-thick quarter-moons.
3. In a small bowl, combine garlic powder, thyme, cumin, garam masala, 1 tsp sugar, 2 tsp salt and pepper (2 tsp sugar and 4 tsp salt for 4 servings).
4. Heat a large dry pot over medium heat. Add peanuts; toast, stirring frequently, until fragrant and lightly browned, 1-2 minutes. Carefully transfer 2 tsp peanuts (4 tsp for 4 servings) to a second small bowl for serving. Add a large drizzle of oil to pot with remaining peanuts. Stir in onion, ginger, sweet potato and spice blend until everything is thoroughly coated. Cook, stirring frequently, until onion is slightly softened and translucent, 5-7 minutes (if pan seems dry, add another drizzle of oil). Stir in crushed tomatoes, beans and their liquid, peanut butter and 2 cups water (4 cups water for 4 servings). Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until stew begins to thicken, 20 minutes.
5. Meanwhile, pick cilantro leaves from stems. Once stew has cooked 20 minutes, increase heat under pot to medium. Cook, uncovered, stirring occasionally, until stew is thickened, 10 minutes more. Turn off heat. Taste and season with salt, pepper and as many chili flakes as you like.
6. Fluff rice with a fork. Divide rice and stew between shallow bowls in separate sections. Garnish with cilantro leaves and reserved peanuts (if you like things spicy, sprinkle with any remaining chili flakes!). Serve.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, kidney beans or chickpeas would work well in place of cannellini beans.

Is this stew gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your spice blends are certified if needed.

Can I make this stew ahead of time?

Absolutely. The flavors deepen overnight. Reheat gently on the stovetop, adding a little water if needed.