Black Bean and Tomato Stew & Peanut Stew

Bright Black Bean and Tomato Stew

Preamble:

This one's easy- are you sensing a theme here? I love this dish because it takes virtually no time, and in something surprising for a stew, it has a fairly light flavour. Very filling. The serving size is for two, I think.

Ingredients:

* 1 onion, diced

* 1 can black beans, drained

* 2-3 cloves garlic, minced

* ½ lime

* 1-2 tomatoes, diced

* Salt, pepper, cumin

Instructions:

1. Sautee your onion. When the onion is halfway done cooking, add the garlic. Add the cumin.

2. When your onion looks done, add your diced tomato(es).

3. You'll probably have to add a little water at this point to moisten things up.

4. Add the black beans.

5. Add the juice of your half of lime. It being fresh lime matters.

6. Add your salt and pepper, to taste.

7. Serve over a bed of rice.

West African Peanut Stew

Preamble:

This recipe was stolen from a lovely little restaurant that goes by the name of The Cornerstone, in Guelph. Well, mercilessly copied, anyway. Hearty and rich, this is a stew that goes well when served on a bed of rice. I use the measurement double-handful here; that just means both your hands, full of the ingredient. Here's the lowdown.

Ingredients:

* 2 sweet potatoes

* 1 double-handful green beans

* 1 ½ handfuls peanuts, unsalted

* ½ to 1 small can of tomato paste

* 1 onion

* Chives, as a garnish (if not available, use scallions instead)

* Salt, pepper, paprika, to taste

Instructions:

1. Peel the sweet potatoes, and chop them into cubes. Boil them in lightly salted water until a fork goes through them with little effort.

2. Cut off the ends of the beans, chop them into bite-sized segments, and boil them until they're not quite soft.

3. Strain the sweet potatoes, but keep the water. Strain the green beans, don't keep the water.

4. Sauté the onion,

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