This African peanut stew is great for cool, fall nights! Serve over jasmine rice, with a splash of lime juice, and topped with chopped peanuts.
Heat extra light olive oil in a large pot over medium heat until it begins to shimmer.
Add onion, pepper, and sweet potato. Saute for 5 minutes, or until the onion is translucent.
Add garlic and spices. Cook for an additional 2 minutes.
Add tomato paste and peanut butter. Mix until thoroughly combined.
Add broth and water. Stir together. Bring everything to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add collard greens and beans. Stir together. Cook for an additional 15 minutes, uncovered.