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    You are in: Home / Red / Tunisian Yam and Red Bean Stew (Slow Cooker Version) Recipe
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    Tunisian Yam and Red Bean Stew (Slow Cooker Version)

    Tunisian Yam and Red Bean Stew (Slow Cooker Version). Photo by PaulaG

    1/1 Photo of Tunisian Yam and Red Bean Stew (Slow Cooker Version)

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    velorutionista's Note:

    A former roommate of mine gave me the basic recipe for this spicy aromatic stew. It's great comfort food in cold weather, and fantastic fiery food for hot weather--it all depends on what you serve with it! I love it over steamed couscous or pieces of spongy bread, myself. Don't be put off by the long ingredient are in for 10-15 minutes of chopping and that's it! Assemble this in your crock the night before and you'll have dinner done before you know it the next day!

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    Units: US | Metric


    1. 1
      The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans).
    2. 2
      To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. Add the beans after they've soaked overnight. Give it a good stir before you set it cooking.
    3. 3
      Cover and cook on low for 8-10 hours, till the yams and beans are tender.
    4. 4
      Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined.
    5. 5
      Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 05, 2010


      Outstanding! I already knew about the joys of the African combination of tomatoes, groundnuts, and chilis from a chicken stew from Niger that I make (see my recipes), but this might be even better, especially with the toppings of fresh lime juice and roasted peanuts! I did add a tad more peanut butter (more like a heaping 1/4 cup) and a little more salt, but otherwise it was perfect! Will be making this again, especially now that winter has truly arrived.

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    • on June 15, 2009


      This recipe is great. It had a smoky barbeque flavor. I really enjoyed how creamy this dish was. I mixed almond butter with the peanut butter and the dish was heavenly. I also cooked this dish on the stove and it took about 3 hours.

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    • on December 15, 2011


      Delicious!! I had to make it without the peppers since I didn't have those on hand, but it was still delicious! I think next time I just might try adding some currey powder.....but it was delicious as is! Served over brown rice. Definitely will be making again! Thanks for this delicious recipe!! Did I mention how delicious this was??? :-)

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    Read All Reviews (7)


    Nutritional Facts for Tunisian Yam and Red Bean Stew (Slow Cooker Version)

    Serving Size: 1 (259 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.4
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 255.4 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 7.6 g
    Sugars 5.5 g
    Protein 7.1 g

    The following items or measurements are not included:

    vegetable stock

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