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Gypsy Stew Recipe

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This recipe for Gypsy Stew, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Broadbent
Added: Wednesday, July 15, 2009


2 cans (15 oz each) garbanzo or navy beans, rinsed and drained
1 pkg (10 oz) frozen spinach
1 lb pork tenderloin or skinless boneless chicken breast (opt)
2 cans (14 oz each) chicken broth,1/3 less sodium
1 cup water
1 can (14 oz) diced tomatoes, no salt added
1 lg (18 oz) sweet potato (peeled and cubed)
1 lg onion, chopped
1 red or yellow bell pepper,seeded and chopped
2 tsp paprika
1/2 tsp ground cumin
1-1/2 tsp ground cinnamon
1 tsp dried basil
1/4 tsp salt
8 grinds fresh ground pepper
4 dashes red pepper flakes (opt)

Dump everything in crock pot. Cover and cook on low 5-6 hours or on high 3-4 hours until beans and yams are tender. Note: Add 1 to 2 tsp sugar to smooth flavors if desired.




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