African Sweet Potato Peanut Soup, With Red Beans!

OK!  I've got a winner!!

Try this baby out.  This is a really wonderful dish, passed on to me by Chef JJ in California...

Recipe for this bad boy, for four:
1 & 1/2 c red onion chopped
4 c sweet potato (yam) cubed into 1/2" cubes
3 cloves garlic finely chopped
1 & 1/2 t ginger finely chopped
1 c red bell pepper chopped
1 14 oz can Eden diced tomatoes
1 14 oz can Eden aduki or pinto beans
1 4 oz can green chilies chopped
2 c vegetable stock
3 T peanut butter
1 T almond butter
1/4 t black pepper
3 three finger pinches salt
1 pinch chili flakes
1 T soy sauce
2 T butter
2 T coconut oil

I promote Eden products for two reasons:  The can liner does not break down and release toxins into the food, and they don't add sugar!!!   Muir Glenn does!  Or did!  :-0)

In a large saucepan, add the butter, coconut oil and heat over medium high heat.  When it's hot add the onion and sweet potato, and cook until they're just starting to get soft, then add the garlic and ginger and stir.  After about 30 seconds add everything else, except the soy sauce.  Bring up to a light boil and lower the heat.  Let this cook for a little bit, a few minutes, taste test the sweet potato for done-ness and salt!  If it needs more salt and it will, then add the soy sauce.  This will also give the soup some depth of flavor, without making it taste Asian!

THIS DISH SOUNDS LIKE IT'S GOING TO TAKE A LOT OF TIME!  FORTY FIVE MINUTES, START TO FINISH!

Bon Appetit!  Chef Hobbes