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[quote=Anonymous]I have that book too, but can't find it at the moment. :(  From that book this is my favorite!  When I make this I use double the ginger (cause I love ginger). 
 
White Bean and Sweet Potato Stew with Collards

1 tbl olive oil
1 medium-size yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 tsp peeled and grated fresh ginger
One 14.5 ounce can diced tomatoes, with their juices
3 cups slow cooked or two 15.5-ounce cans cannellini beans, drained and rinsed
1 tsp light brown sugar or a natural sweetener
1/2 tsp ground allspice
1/4 tsp ground cumin
2 bay leaves
3 cups vegetable stock
Salt and freshly ground black pepper
2 cups chopped collard greens, cooked in simmering water until tender and drained

Heat the oil in a large skillet over medium heat.  Add the onion, bell pepper, and garlic.  Cover, and cook until softened, about 5 minutes.

Transfer the mixture to a 4- to 6-quart slow cooker.  Add the sweet potatoes, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper, cover, and cook on low for 4 to 6 hours.

Close to serving time, stir in the cooked collard greens,  Taste to adjust the seasonings, remove the bay leaves, and serve.[/quote]

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