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1. Heat olive oil in a 4-quart saucepan.
2. For approximately 5 minute’s sauté the following ingredients until soft: carrot, celery, bell pepper and onion.
3. Add the curry powder, ginger, garlic, and sauté until fragrant.
4. Do not brown the garlic.
5. Add the tomatoes and bay leaf and cook uncovered.
6. The tomatoes will slightly reduced in about 3 minutes.
7. Add the broth and bring the mixture to a boil.
8. Reduce the heat to low.
9. Stir in the pinto or black beans and the creamy peanut butter.
10. Cook for about 2 minutes or until it is all heated through.
11. Stir in the cilantro and spinach.
12. Serve immediately.
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