1 tablespoon olive oil
1 large yellow onion, chopped
1 large bell pepper, chopped
1 large clove garlic, minced
1 teaspoon light brown sugar
1 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 large sweet potato, peeled and cut into 1/2-inch chunks
1 can (14.5 ounces) diced tomatoes, drained
1 1/2 cups vegetable stock salt
1 1/2 cups cooked dark red kidney beans or 1 can (15-ounce) dark red kidney beans, drained and rinsed
1/2 cup peanut butter
1/4 cup chopped roasted peanuts
Heat the oil in a large pot over medium heat. Add the onion and cook, covered, until softened, about 5 minutes.
Add the bell pepper and garlic. Cover and cook until softened, about 5 minutes.
Stir in the sugar, ginger, cumin, and cayenne and cook for 30 seconds. Add the sweet potato and stir to coat with the spices.
Stir in the tomatoes and stock, and season with salt to taste. Bring to a boil, then reduce the heat to low, add the kidney beans, and simmer until the vegetables are soft, about 30 minutes.
In a small bowl, combine the peanut butter and 1 cup of the liquid from the stew, stirring until blended, then stir it into the stew. Taste to adjust seasonings. Serve hot, sprinkled with chopped peanuts.