Side Dish, Main Dish, DE-lish

Janet Groene’s
Stewed ‘Maters ‘n Green Beans

    This is a spicy southern classic by way of Africa, a dish originated by slaves who brought their beloved “ground nuts” and hot spices with them.  It’s traditionally made with raw vegetables fresh from the garden and  stewed over the campfire in an iron pot.  Use fresh green beans or save time by using canned vegetables.
     Serve it as a vegetable side dish or main dish.  In the old days it was served as a vegan/vegetarian  main dish over rice or cornmeal porridge.

1 cup water
½ cup creamy peanut butter
1 teaspoon ground ginger
1 teaspoon salt
1/8 teaspoon cayenne pepper
28- to 32-ounce can of diced tomatoes, undrained
1 teaspoon garlic granules
2 cans, 14.5 ounces each, cut green beans, drained
Snipped cilantro or parsley (optional)
Chopped dry-roasted peanuts to taste

    In a saucepan stir water, peanut butter, ginger, salt and cayenne. Stir in tomatoes and garlic granules. Bring to a boil over medium heat. Stir, cover, reduce heat and simmer 10 minutes. Stir in fresh green beans, cover and simmer until they are tender or add drained canned green beans and heat through.
    Sprinkle each serving generously with peanuts and a little  chopped parsley or cilantro if you have some. Serves 4 to 6.

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com