Spicy White Bean Stew with Potatoes

• 3 1/2 lbs canned white beans
• 1 tablespoon olive oil
• 2 large yellow onions, cut in half lengthwise and thinly sliced
• 3 garlic cloves, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. ground coriander
• 1 can (14 1/2 oz) diced tomatoes
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons light brown sugar
• pinch of saffron threads
• 1 lb red potatoes, cut into 1 1/2 " chunks
• 1 1/2 cups frozen peas
• 1/2 cup cilantro leaves

Heat beans in olive oil in a large, deep skillet over medium heat. Remove from heat.  Drain most of liquid.  Leave about 1 tablespoon of liquid. 

Add onion, garlic, and jalapeno, and cook 8 minutes.  Add salt, cumin, pepper and coriander. Cook 1 minute.

Add tomatoes, broth, brown sugar and saffron.  Bring to a boil.

Add beans and potatoes.  Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes or until potatoes are tender.

Stir in the peas.  Cover and simmer 5 minutes more.  Stir in the cilantro and serve.

• Yields: 4 servings
• Preparation Time: 65 minutes